Every Christmas, Sister Two bakes what may possibly be the most amazing mince pies in the entire galaxy. Some of you will shake your head and ask, ‘what kind of lunatic overstatement is that?’ Let me put it plainly. They just are. So there. These pastries are legendary enough to convert this mince pie loather into someone who actually delights in partaking of a few (delicate cough), every festive season. In the spirit of inclusivity for the gluten intolerant and coeliacs in our hoard, Sister Two also makes a gluten free batch. The Yak, who is English, adores these short-crusted and delicious wee morsels. Fruitcake, mince pies and plum puddings are the stuff of his festive childhood memories and dreams.

It is easy to know when The Yak is missing home. He hops onto the Information Superhighway and begins googling houses for sale in his hometown of Ulverston. (No Yak, we are not moving there.) A spot of coeliac cheering up was required but being a sensible woman, something simple was required. After all, it is only five more sleeps until the mince pie fairy works her magic and the roly-poly bloke in the red suit visits. I thought that a light cupcake version of a fruitcake would provide some solace to my far less portly old man. The weather is getting hot, hot, hot and these sponge-like, fruity, ever so slightly boozy cakes would be a super dessert on the day itself. Pop them in a fancy tin as an edible Christmas gift or just do as the Yak did. Happily devour them with a good strong cuppa tea.

Merry Christmas to my Yak and to you all.

GLUTEN FREE CHRISTMAS CUPCAKES

WHAT YOU NEED
175g butter, softened
150g soft brown sugar
3 eggs, beaten
175g gluten free self raising flour
1/2 tsp baking powder
2 tsp ground mixed spice
115g mixed dried fruit (I used 50g each of currants, sultanas and chopped dried tart cherries)
2 tbsp brandy or orange juice
115g icing sugar
1-2 tbsp hot water
White sanding sugar or edible white glitter or even regular white sugar for sprinkling on top
(2 tbsp extra brandy, liquer Muscat or rum or if you choose to soak the fruit)

HOW YOU DO IT
If you want a more traditional boozy Christmas flavour, soak the fruit in the extra tablespoon of brandy or rum for an hour or two before baking. I used a liquer Muscat. Delicious.
Preheat oven to 180C and grease a 12 hole muffin tray , placing a circle of baking paper at the bottom of each hole. I used smaller brown cupcake papers and gave each one a light spray with a non-stick cooking spray.
Place the butter, sugar, eggs into a large bowl then sift flour, baking powder and spices over the top.
Beat with a hand held mixer (I used my stand mixer) for 3-4 minutes until pale and creamy.
Fold in the fruit and brandy or orange juice.
Spoon the mixture into the prepared muffin trays or papers.
Bake for 20-25 minutes until they have risen and are golden and a skewer inserted into the centre comes out clean.
Leave in the tray for 5 minutes then remove and let cool on a baking tray.
Once they are completely cooled, sift the icing sugar then add enough of the hot water to make a smooth and thick icing. Ice the cakes then sprinkle a shedload of the sparkly snow like sugar/glitter over the top of the cakes.
Makes 12 regular small muffin size or 14 smaller cupcake sizes.

Cooking Notes: These cupcakes freeze well, just don’t ice them. You can also pop a glace cherry on top of each with with some fake (or real) holly leaves so they look like mini-plum puddings.

A Cheergerm adaptation of a recipe from the Good To Know website. Website link after photos.

http://www.goodtoknow.co.uk/recipes/536399/mini-christmas-cakes