- For the cupcakes
- ½ cup
superfine caster sugar
- ¼ cup
cream (48% fat)
unwaxed Orange (finely grated zest)
- 2 teaspoons
- 0.333 cup
- 1 cup
self-rising flour (sifted)
- ½ teaspoon
- 1 teaspoon
- ¼ cup
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 14 bun tins.
Whisk the eggs and sugar until combined. Beat in the cream and orange zest.
Gently stir in the orange juice and mincemeat until blended.
Sift in the flour, baking powder and spice and stir until blended. Gently stir in the butter until well mixed.
Spoon into the paper cases and bake for 12-15 minutes until risen and golden. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
To decorate: roll out the red sugarpaste on a surface lightly dusted with icing sugar and cut out 14 rounds, the same diameter as the cakes.
Brush the cakes with a little apricot jam and attach the red sugarpaste discs to the cakes.
Roll out the white sugarpaste on a surface lightly dusted with icing sugar and cut out 14 snowflakes using a cookie cutter or card template. Attach to the cakes with a little jam.
Sift a little icing sugar over the cakes.