I’ve been thinking of creating a mince-pie cupcake for a while and I’ve seen a few recipes out there. So, with a bit of research and bit of adjustment and fair amount of testing (obviously), here’s my recipe for a bit of seasonal indulgence…
You will need
25g custard powder
heaped teaspoon of ground mixed spice
225g (ish – it’s about half a small jar) of mincemeat
Muffin tin lined with muffin/deep cupcake cases. This should make about 18 big cakes or 24 smaller ones. Or just use silicon cases if these are for your personal consumption at home!
Pre-heat your oven to about 170C, (I think that’s about gas mark 4), 150C fan oven.
Weigh out all your ingredients and put them into a big bowl, all together. Add the eggs and mincemeat last.
Dollop about an ice-cream scoop of mixture into each cake case – they need to be about 1/2 to 2/3 full.
Bake for 10mins and then, with ninja like skills, open the oven door, turn the baking trays around and shut the door as quickly as possible. This means that your cakes will cook/brown evenly. Cook for another 10 minutes until the cakes are golden and spring back when you press the top gently with your finger.
For the brandy buttercream you need:
150g very soft butter
300g icing sugar
1 tablespoon of brandy (or a bit more if you want a stronger flavour) mixed with about the same of hot water
Beat all these ingredients together to make a smooth butter icing and then pipe/swirl or smooth the icing onto each of the cakes. I tried a variety of decorations, concluding that a very little sprinkle of edible gold glitter looks best!
I’ve added this post to the BritMums Blog Hop for the Holidays. Click here to find more seasonal blog posts.