This is a combination of ideas and recipes I’ve seen, and they’ve all inspired me to make these cupcakes. The idea of mince pie cupcakes is something I’ve read about around the web a few times, from other bloggers and from recipe websites. I think Nigella Lawson does a version as well. Some have had the mincemeat mixed into the batter, and others in the centre of the cupcakes. I decided to put mine in the centre, and lavish it with brandy buttercream and a butterscotch drizzle.
I made the cake batter by creaming together 220g butter and 220g soft light brown sugar. I then added 4 eggs and 1 tsp vanilla extract, and mixed well. Then I folded in 220g self raising flour and 1 1/2 tsp mixed spice. And finally mixed in 1 tbsp brandy. This makes about 15 large cupcakes.
I baked in a muffin tray on 190C/375F/Gas Mark 5, for 15-20 minutes, until they were golden brown.
I cut out little divets from the cakes with a sharp knife.
And filled them up with a luxury mincemeat from Tesco that was laced with brandy and port.
I made the buttercream by mixing 340g icing sugar, 170g butter, 2 heaped tsp cream cheese, and 3 capfuls brandy. God this tasted good! Brandy is delicious stuff!
I used my large star nozzle from Jane Asher to pipe the icing onto the cupcakes.
I got the butterscotch sauce recipe from Whitworths Sugar. I made it by melting 125g butter, 175g soft light brown sugar, and 150ml double cream. Let it simmer gently for 3-4 mins, then cool until thick. I also added a capful of brandy, because it makes everything taste better!
I drizzled the sauce onto the cupcakes. It was better the next day when it had really thickened up.
I have to say that these cupcakes are probably the tastiest thing I have ever made. I ate four of them.
Mince Pie Cupcakes With Brandy Buttercream & A Butterscotch Drizzle
For the sponge
- 220 g Butter
- 220 g Light brown sugar
- 2 tbsp Brandy
- 4 Eggs
- 1 tsp Vanilla extract
- 220 g Self raising flour
- 1 1/2 tsp Mixed spice
For the butterscotch drizzle
- 150 ml Double cream
- 125 g Butter
- 175 g Light brown sugar
- 1 tbsp Brandy
For the buttercream & filling
- 200 g Mincemeat
- 2 heaped tbsp Cream cheese
- 340 g Icing sugar
- 3 tbsp Brandy
- 170 g Butter
Start by making the butterscotch drizzle. Heat up the butter, light brown sugar, and double cream in a pan at a medium heat. Let it simmer gently for 3-4 mins whilst stirring it, then take of the heat and mix in the brandy. Put it in a bowl in the fridge to cool and thicken up, ideally overnight
Pre-heat your oven to 180C/160C Fan/370F/Gas Mark 4 and line a muffin tray with cupcake cases
To make the cupcake sponge, cream together the butter and the light brown sugar
Add the eggs, brandy and the vanilla extract, and mix well
Then fold in the self raising flour and mixed spice
Separate into cupcake cases and bake them for 20 minutes, until they are golden brown
Cut out the middle of each cupcake using a cupcake corer or a sharp knife
Fill each hole with the mincemeat
Make the buttercream by mixing together the icing sugar, butter, cream cheese, and brandy
Pipe the icing onto the cupcakes using a star nozzle and piping bag
Drizzle the butterscotch sauce onto the cupcakes right before serving