Mincemeat cupcakes and brandy butter cream

Chef: Darina Allen
Prep: 10 mins
Cook: 25 mins
Mincemeat cupcakes and brandy butter cream
These delicious cupcakes are a scrumptious alternative to mincemeat pies.

150g butter, softened

150g caster sugar

150g self-raising flour

Christmas fancies

2 large eggs, preferably free-range and organic

1/2 tsp pure vanilla extract

2 tbsp milk

3–4 tbsp mincemeat

3–4 tbsp brandy butter

Decoration:

Preheat the oven to 180°C / 350°F / Gas Mark 4. Line a cupcake tray with paper cases.

Put the butter, sugar, flour, eggs and vanilla extract into a food processor. Whizz for 1–2 minutes, until smooth. 

Scrape down the sides of the bowl, then add the milk and whizz again for a couple of seconds. Fold in the mincemeat.

Divide evenly between the bun cases, putting 1 tbsp of the mixture in each case.

Alternatively, put 1/2 tbsp of the cake mixture into each case, put 1/2 tbsp of mincemeat on top and cover with another 1/2  tbsp of the cake mixture.

Bake for 20–25 minutes. Allow to cool on a wire rack.

Pipe a rosette or blob of brandy butter on top and decorate with Christmas fancies.

Serves
makes 12

Preparation Time
10 minutes

Cooking Time
25 minutes

Main ingredients
Dairy, Flour, Eggs, Sugar

Recipe Type
Cakes & Baking, Dessert, Entertaining

Level of Difficulty
Easy

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