Mince Pie & Brandy Cupcakes

These delicious, seasonal cupcakes are a tasty alternative to traditional mince pies!

Mince Pie & Brandy Cupcake Recipe
Yields 12
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Cook Time
25 min
Cook Time
25 min
Ingredients
  1. 150g Soft Butter (Stork)
  2. 175g Caster Sugar
  3. 3x Medium Eggs
  4. 175g Self-Raising Flour
  5. 260g Mincemeat
  6. 1/2 tsp Mixed Spice
  7. 300g Icing Sugar
  8. 100g Unsalted Butter (softened)
  9. 200g Brandy Butter
Instructions
  1. Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  2. Line a muffin tin with 12 large muffin sized cupcake cases.
  3. Cream together the butter and sugar until pale and creamy.
  4. Slowly add the beaten eggs.
  5. Add the flour and spice and mix thoroughly until smooth.
  6. Finally add the mincemeat and mix well.
  7. Carefully spoon the batter into the cases.
  8. Bake for around 25 minutes or until the sponge springs back when pressed lightly.
  9. Remove from the tin and leave to cool on a wire rack.
  10. Mix together the butter and brandy butter.
  11. Then add the icing sugar and mix together until creamy and lump free.
  12. Once the cakes are cool spread a thin layer of frosting over the top of each cake and then finish by piping a large drop flower in the centre.
Sarah Sibley http://www.sarahsibley.com/


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