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Mince pie cupcakes

(40 ratings)

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Mince pie cupcakes
Mince pie cupcakes
  • Makes: 18

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

These cupcakes are a modern twist on the classic mince pie and also freezer friendly. Decorate just before serving, as the brandy cream topping is made with fresh cream. They look really delicate and are full of fruity mincemeat as well as some naughty brandy. These cupcakes will really get you in the festive spirit and they'll be a real hit with both family and friends!

Ingredients

  • 225g self-raising flour
  • 2tsp mixed spice
  • 175g butter, at room temperature
  • 175g soft light brown muscovado sugar
  • 3 large eggs
  • 100ml buttermilk
  • 150g mincemeat

For the topping

  • 150g mincemeat
  • 300ml double cream
  • 1 tbsp brandy
  • Icing sugar, for dusting

These aren't just for Christmas - they're store cupboard friendly if you store them in an air-tight container.

Method

  1. Preheat the oven to 180C/350F/Gas Mark 4. Line two 12 hole muffin tins with 18 paper cases.
  2. Sift the flour and mixed spice together in a bowl.
  3. In a separate bowl, cream the butter and sugar together for 35 minutes until light and creamy. Add the eggs one at a time, mixing all the time. The mixture might look split at this stage, but dont worry, thats normal.
  4. Fold in a third of the flour and beat well. Add half of the buttermilk and beat well. Fold in another third of the flour and beat well. Add the remaining buttermilk and finally the last third of the flour mixture, beating well between each addition.
  5. Place a dessertspoon of the cake mix into each paper case. Spoon a rounded teaspoon of mincemeat over the mixture and cover with another dessertspoon of the cake mix. Bake for 2025 minutes until golden brown and springy to the touch. Transfer to a wire rack to cool.
  6. For the topping, spoon the mincemeat into a small, heavy based pan and bring slowly to the boil. Reduce the heat and simmer over a low heat for 3 minutes until the suet is cooked out. Remove from the heat and leave to cool. Whip the cream and brandy together to soft peaks. Gently fold in the cooled mincemeat.
  7. To decorate, cut the tops off the cakes, like you would to make butterfly cakes. Using a star shaped cutter, cut a star out of each cake top. Spoon the mincemeat cream onto each cake and top with the cut out star. Dust with icing sugar.

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  • 4
(40 ratings)

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