Little Christmas Cakes

Fruitcake is a staple of many cultures at Christmas time. Portuguese people enjoy fruit and nut laden Bolo Rei on the Day of Kings, January 6, and the Brits devour it, too.  A recipe in Nigella Lawson’s Feast streamlines the fruitcake-making process by using jarred mincemeat (dried fruit and spices, available at most grocery stores during the holidays). The process translates well to cupcakes, with the thick, Christmas-scented batter quickly blitzed together in a food processor. For a festive presentation, cut parchment paper into 3-inch squares to line the muffin cups instead of paper liners.

1/2 cup (125 ml) butter, softened

1 cup (250 ml) packed brown sugar

2 large eggs

1 3/4 cups (435 ml) all-purpose flour

2 tsp (10 ml) baking powder

pinch of salt

1 1/2 cups (750 ml) all-fruit mincemeat

1/2 cup (125 ml) chopped walnuts

pecans (optional)

icing sugar, for dusting

1. Preheat the oven to 350°F.

2. Put butter, brown sugar and eggs into food processor and blend until smooth, creamy and pale.

3. Add flour, baking powder and salt, and pulse until it starts coming together into a thick batter. Add the mincemeat and nuts (if using) and pulse until combined – don’t worry if it’s still a bit streaky.

4. Divide the batter between paper-lined muffin tins and bake for 30 minutes, or until golden and springy to the touch. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with icing sugar before serving.