Preheat oven to 350°F and line 6 assorted cupcake liners on the baking tray.
In a saucepan add orange juice, cocoa powder, clementine zest, currants, raisins, honey, allspice and sugar.
Simmer the mixture for 10 minutes and let it cool for 30 minutes.
Into this juice mixture sift flour, baking soda and baking powder. Stir in almond meal and yoghurt.
Divide the mixture into prepared cupcake liners.
Bake in preheated the oven for about 20 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Remove the cakes from the oven and cool completely.
Sprinkle with icing sugar or decorate with Sparkly Christmas edible decorations.
Serve and enjoy.
Notes
You may bake the cake in an 8" round cake tin for about 50 minutes.The cake can be stored at room temperature for a week and in the freezer for about a month.