Mince Pie Cupcakes
These festive mincemeat cupcakes are a delightful treat that captures the warm flavors of the holiday season in each bite. The moist and fluffy vanilla-infused cakes are filled with rich mincemeat and topped with a generous swirl of brandy-spiked icing, creating a deliciously indulgent dessert that is perfect for spreading holiday cheer. Enjoy these cupcakes as a sweet addition to your seasonal celebrations and impress your friends and family with this festive dessert!
— Constant Cookbook
Ingredients
- For the cakes:
- 125g butter (softened)
- 125g caster sugar
- 1/2 tsp vanilla extract
- 2 eggs (at room temperature)
- 125g self raising flour
- 1/2 tsp baking powder
- 3tbsp semi skimmed milk
- For the topping/filling:
- 12 heaped tsp of mincemeat (approx 250g)
- 125g butter (softened)
- 250g icing sugar
- 3 tbsp brandy
Instructions
- Preheat the oven to 180.
- Cream together the butter, caster sugar and vanilla essence until smooth and fluffy.
- Beat in the eggs one at a time.
- In separate bowl, sift together the flour and baking powder, then add to the batter and mix well until incorporated. Add the milk to loosen the mixture, mixing to a soft, smooth consistency.
- Line a 12 hole muffin tin with muffin cases and divide the mixture evenly between them. Bake for 25 minutes without opening the oven door to check them for the first 20 - this stops them from collapsing!
- Remove from the oven, turn the cupcakes out of the tin and leave to cool on a wire rack while you make the icing.
- Cream the butter and icing sugar together until smooth and fluffy, then mix in the brandy. You may have to add a little more icing sugar or a tablespoon of flour if the icing becomes too runny. It should be firm enough to hold a peak if a spoon is dipped in and removed. Spoon into a piping bag fitted with a fluted nozzle and chill in the fridge for 5-10 minutes to firm up a little.
- When the cakes have cooled, cut any domed tops off and use a peeler or apple corer to make a hole in the middle of each one, leaving at least 1/2 cm of sponge to the edge of the cake all round. Keep all the offcuts.
- Fill each cake with a heaped tsp of mincemeat and replace the offcuts of sponge back on top to seal it in. You may have to trim these a little, but it doens't matter if they stand slightly proud of the top of the cake.
- Finally, pipe the icing in a spiral on top of the cake, making sure the hole in the middle is completely covered. Start at the outside and spiral towards the middle, building up to a peak. Decorate with as much festive glitter, decorations and sweets as you like!
Yield
Makes 12 cakes
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