These cupcakes are some of the easiest you can make. There is no butter to soften or milk to mix in. The batter mix will also keep in the fridge for a couple of weeks once you've made it so you can easily make a few cupcakes at a time if you want. I personally prefer to make these as mini cupcakes so they are bite-size but you can make them muffin sized or standard cupcake size too.
This recipe is also great if you have any leftover mincemeat from Christmas. It might be a little harder to find this time of year if you are buying a new jar but it should be cheaper than at Christmas. As a guide this will make 12 muffins, around 18 cupcakes or around 24 mini cupcakes.
You will need:
350 grams of self raising flour (gluten free works well too)
1 table spoon Baking Powder
175 grams of Caster Sugar
135 ml Sunflower Oil
375 ml Water
250 grams mincemeat (you can get away with a little more if you like, I've put in 300 grams before)
1 tbsp demerara sugar
1 orange for orange zest
Whipped Soy Cream if you can get hold of it.
Preheat your oven to 190 Degrees. Line your muffin or cupcake cases or give them a little spritz of oil so they will come out easily when done. You can also use silicone cupcake cases.
Sieve together your flour and baking powder. You can also get away with just putting them in a bowl together and giving it a quick whisk by hand if you don't want to sieve it. You should use a large mixing bowl for this.
Now add in the sugar and mix it well, so all your dry ingredients are together (Except the demerara sugar)
Pour in your wet ingredients. Mix in the oil and water and then give it a good whisk. It should be a smooth consistency.
Take your mincemeat and fold it in. You might need to break it up slightly but it should be fine. Once it's all neatly mixed through it's all done. You can then store this mix in the fridge or cook it all up straight away.
Fill your cases half to one third full. It will rise during baking.
Now in a small bowl mix together your Cinnamon and your demerara sugar. Sprinkle this on the top of each cupcake. Now take an orange and grate the zest on top of the cupcakes too.
Bake muffin sized cakes for around 15-20 minutes. Mini cupcakes take about 7 minutes. Average sized cupcakes will take around 15 minutes.
When they are done let them cool for around 5 minutes then put them onto a wire rack to cool a little more. Try and eat while still slightly warm, and with a squirt of vegan friendly soy whipped cream.
Gareth is writing this recipe on behalf of Cotswold Fayre Wholesalers supplying organic, vegan and gluten free foods across the UK.