makes 12 medium cakes
115 g butter at room temperature
130 g caster sugar
3 large eggs
2 tbls of mincemeat (mince pie mix)
200 g self-raising flour
1 tsp baking powder
60 ml milk
Boozy Brandy Buttercream
230 g icing sugar, sifted
113 g unsalted butter, room temperature
2 tbls milk
2 tbls brandy
Christmas Cupcakes:
Preheat oven to 175 degrees C and prepare 12 cupcake cases.
With a hand mixer, beat the butter and sugar until light and fluffy.
In a separate bowl weigh out the flour and baking powder.
Into the butter and sugar mix add the eggs, one at a time, beating well after each addition with a little sifted flour to prevent the mix curdling.
With the mixer on low speed, add the flour and milk. Scrape down the sides of the bowl as needed but avoid over-mixing.
Fill the cases with the batter and bake for about 18 minutes or just when a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Once out of the oven place on wire rack to cool. They will look brown on the outside due to the mincemeat addition.
Once the cupcakes have completely cooled, frost with icing.
Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days or frozen on the day of baking without frosting!
Boozy Brandy Buttercream
With a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar.
Add the milk and brandy and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with colours if you fancy!
Thank you to Ilkley Mum Anna for sending in this recipe and her photos! They look delicious. If you would like to suggest a recipe, please contact us.
