The BBC Good Food logo
Member recipe
Mince Pie Cupcakes
Member recipes are not tested in the GoodFood kitchen.

Mince Pie Cupcakes

loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Makes Cakes
Christmas cupcakes filled with mincemeat and topped with brandy butter - a new take on the traditional mince pie!
Advertisement

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

Method

  • STEP 1
    Preheat the oven to 180.
  • STEP 2
    Cream together the butter, caster sugar and vanilla essence until smooth and fluffy.
  • STEP 3
    Beat in the eggs one at a time.
  • STEP 4
    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.
  • STEP 5
    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!
  • STEP 6
    Remove from the oven, turn the cupcakes out of the tin and leave to cool on a wire rack while you make the icing.
  • STEP 7
    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.
  • STEP 8
    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.
  • STEP 9
    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.
  • STEP 10
    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!
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content