Mince Pie Cupcakes with Brandy Buttercream

Mince Pie Cupcakes

I’ve seen different versions of Mince Pie Cupcakes, from other bloggers and from recipe websites. Some have had the mincemeat mixed into the batter, and others in the centre of the cupcakes. I adore mince pies at Christmas time, and as soon as I see them in the shops I buy a box! So I knew I had to make my own version. I decided to put a luxury mincemeat laced with brandy and port in the centre of a spiced sponge, and lavish it with brandy buttercream. A delicious luxury Christmas treat!

Jump straight to the recipe!

  

To make the sponge I creamed together butter and golden caster sugar. Then I add eggs and whisked in.

  

Next I mixed in self raising flour and mixed spice. Then I divided it between paper cases.

I baked them for 20 minutes, until they were golden brown. Then I left them to cool completely.

  

I cut out the centre from the cakes with a cupcake corer. And I filled them up with a luxury mincemeat that was laced with brandy and port.

  

I made the buttercream by mixing icing sugar, butter and brandy together. Gosh it tasted good! Brandy is delicious stuff! Then I piped the icing onto the cupcakes, and added sprinkles and edible glitter too.

Mince Pie Cupcakes

I have to say that these Mince Pie Cupcakes are one of the tastiest thing I have ever made. I ate four of them from the first batch!

Mince Pie Cupcakes

Any mince pie fan will adore these cupcakes and devour them quickly! They’d be perfect for a Christmas party or buffet.

Mince Pie Cupcakes with Brandy Buttercream

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Golden caster sugar
  • 3 Eggs large
  • 1 tsp Mixed spice
  • 175 g Self raising flour

For the buttercream & filling

  • 200 g Mincemeat
  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 2 tbsp Brandy

For decoration

  • Sprinkles optional
  • Edible glitter optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with paper cases

  2. To make the cupcake sponge, cream together the butter and the sugar until smooth

  3. Add the eggs and mix well with a whisk

  4. Then whisk in the self raising flour and mixed spice

  5. Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until then are golden brown. Put them on a rack to cool completely

  6. Cut out the middle of each cupcake using a cupcake corer or a sharp knife
  7. Fill each hole with the mincemeat
  8. To make the buttercream, mix together the butter and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the brandy and mix until smooth

  9. Pipe the icing onto the cupcakes using a star nozzle and piping bag. Or spread on with a spoon

  10. Add sprinkle and edible glitter if you like

  11. Keep in a cool place, and eat leftovers within 3 day

Recipe Notes

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

You can find more of my Cupcake recipes by clicking here! Or click here for more Christmas recipes!

Mince Pie Cupcakes

Pin for later!

4 comments / Add your comment below

Leave a Reply