These festive cupcakes are adapted from my basic cupcake recipe. They are so delicious and a nice variation on the must have which is of course, mince pies! I’ve topped these with a clementine buttercream, I have previously topped them with both lemon & vanilla which are equally as nice. Presented in a lovely festive cupcake box, these make a lovely gift for a lucky recipient.
125g Softened Butter
125g Caster Sugar
2 Large Eggs
125g Self Raising Flour
1/2 Allspice or Cinnamon
2 Tbsp Milk
2-3 Tbsp Mincemeat
* Preheat oven to 190 C. Line a 12 cup muffin tray with cases.
*Beat the butter & sugar until light & fluffy.
*Add the eggs one at a time, beating well after each addition.
*Sieve the flour & whichever spice you are using into the bowl & carefully fold in using a tablespoon.
* Mix in the milk & mincemeat, stir until the mixture is smooth & drops off the spoon easily.
*Divide between the paper cases & bake in oven for 15-20 minutes.
*Remove & cool on a cooling rack.
To make the buttercream, combine 200g icing sugar with 100g butter and the zest & juice of a clementine. Top each cake with a generous amount of the cream and adorn with whatever festive delights take your fancy!
These are always a big hit with guests and Mr S/H when I make them and as of now I can confirm that when you turn your back, one year old boys who have inherited a love of mince pies from their Mum devour them too!!!