I love mincepies and I love cupcakes, so one day when I had a quiet few minutes I thought that it’d be a good idea to combine the two.
A family review of this recipe was “tastes just like a mincepie but without the mouthful of dry pastry”. I am taking that as a compliment and not a critique of my mincepie baking.
Its a very simple recipe to do and you can decorate them as Christmassy as you like!
Mincepie Christmas Cupcakes
This recipe made 11 huge cupcakes for me as I baked them in a muffin case.
3oz Light Brown Sugar
3oz White sugar
6.5oz Self Raising Flour
3 Large Eggs
1 tsp Cinnamon
1 tsp Nutmeg
Mincemeat (I didn’t weigh this, it is half teaspoon in each cake)
2 tblsp Butter or Margarine
Lots of icing Sugar
1 tsp Christmas Pudding flavoured Essence (if you don’t have this then you could use Orange, rum, brandy or just vanilla with a little cinnamon is good)
Pre-heat the oven to Gas 4, 180c
In a large bowl beat the sugars and margarine together till they become lighter.
Mix the cinnamon and nutmeg together with the flour.
Add an egg and a third of the flour to the sugar and margarine and mix till just combined, do the same with the other eggs and flour.
Try not to overbeat your mixture as this will cause the cupcakes to have too much air and dome up when cooking.
Into each cake case add half a tablespoon of the mixture so it covers the bottom of the case then put half a teaspoon of mincemeat in the middle. Cover with another half tablespoon of cake mixture. If you are using small cases then change the amount so it fits, you want to have the cake cakes approx. 3/4 full.
Bake in the oven for at least 20 minutes, mine took 27 minutes to cook as they were large sized. You can test after 20 minutes by pressing gently on the top, if they spring back up then they are done.
Cool the cakes on a wire rack. You can use this time to either have a cuppa tea or start your buttercream.
In a large bowl add two big tablespoons of butter or margarine (butter is best but if you only have marg then it’ll still work).
Sift in at least 4 large tablespoons of icing sugar and a teaspoon of your chosen flavouring. Very, very slowly mix it all together. Once combined you can add more icing sugar. Add as much as you need till you reach the required taste and consistency.
Put your buttercream into a piping bag and pipe swirls onto the top, or just use a knife for the Hummingbird bakery style (if you’re not sure what it is, have a look online – mine never looks as good though)
Decorate with the most festive decorations you feel like! I used red, green and gold flakes and a small icing disc with a snowflake pattern.