An ideal bake for the festive season. Christmas Mincemeat Cupcakes topped with swirls of Brandy Buttercream, then finished with seasonal decorations.
Ingredients
For the cupcakes:
- 115g butter
- 115g golden caster sugar
- 2 large eggs
- 115g self-raising flour
- 1 tsp baking powder
- 1/2 tsp mixed spice
- 1 tbsp milk
- 100g mincemeat - for added indulgence, use my Boozy Christmas Mincemeat
For the brandy buttercream:
- 200g butter
- 300g icing sugar
- 1 tbsp brandy (adjust according to taste)
Directions
- Heat oven to 190C/170Fan /Gas 5. Line a patty tin with 10 cupcake cases.
- In a large bowl, whisk together the butter and sugar until light and fluffy.
- Lightly whisk the eggs, then add them to the bowl one at a time, mixing after each addition.
- Sift the flour, baking powder and mixed spice into the bowl. Whisk to fully incorporate all the ingredients.
- Add the milk, mix again.
- Gently fold in the mincemeat, taking care not to knock too much air out of the cake mixture.
- Divide the mixture between the 10 cupcake cases. Bake in the oven for 16-18 minutes, until the cupcakes spring back when lightly pressed in the middle.
- Leave the cupcakes to cool slightly in the patty tin, then transfer to a wire rack to cool completely.
- In the meantime, make the buttercream by mixing the butter and icing sugar to a smooth consistency. Stir in the brandy.
- Spoon the brandy buttercream into a piping bag with a star nozzle fitted. Once the cupcakes have cooled, decorate with swirls of buttercream and Christmas sprinkles/shapes of your choice.
Notes:
I've made the buttercream quite a stiff consistency, so you can add a little more brandy to the mixture if required. I suggest you add the initial tablespoon then taste. If you want more brandy flavour, mix in an extra teaspoon at a time, up to a maximum of 2 tablespoons overall.
Due to the alcohol content, these Christmas Mincemeat Cupcakes with Brandy Buttercream are obviously not suitable for children. To make a non-alcoholic version, simply use a standard mincemeat and substitute the brandy for 1/2 tsp vanilla extract in the buttercream.
Discover more Christmas inspiration in our Seasonal Recipes section, including:
Oh wow! These look amazing! I am really looking forward to festive baking this year, these look delicious and easy to make. Thanks for sharing the recipe Hannah! <3 xx
Bexa | http://www.hellobexa.com
You’re very welcome. Christmas is definitely our favourite time of year for baking. Have a fabulous festive time!