Mince Pie Cupcakes
These Mince Pie Cupcakes are a combination of my two favourite things - Mince Pies and Cupcakes.
Servings: 12 Cupcakes
Ingredients
For the Mince Pie Cupcakes
- 145 g Unsalted Butter or Stork
- 145 g Light Brown Sugar
- 145 g Self-Raising Flour
- 3 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
For the Hidden Centre
- 200-250 g Mincemeat
For the Buttercream
- 200 g Unsalted Butter
- 400 g Golden Icing Sugar
- 3-4 tbsp Whole Milk
Instructions
To Make the Mince Pie Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, whisk together the butter and sugar until light and fluffy.
- Add in the remaining ingredients and whisk until they are all combined.
- Spoon the mixture into the cupcake liners.
- Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are springy to the touch.
- Leave them to cool for 15-20 minutes before moving them to a wire cooling rack to cool fully.
For the Hidden Centre
- Once the cupcakes have completely cooled, using a cupcake corer remove the centre of the cupcake and fill each one with mincemeat. Leave to one side.
To Make the Buttercream
- Add the butter and icing sugar to a large mixing bowl and mix until all the ingredients are incorporated.
- If the buttercream is too thick add 1 tbsp of milk and mix. Repeat until the buttercream is the desired consistency.
- Put the buttercream into a piping bag and pipe it on top of the cupcakes.
Notes
- These cupcakes will last for 3+ days in an airtight container.