Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with paper cases
To make the cupcake sponge, mix together the butter and caster sugar, ideally using an electric mixer, until smooth and fluffy
Add the eggs and mix well
Then gently whisk in the self raising flour and mixed spice
Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes or until they are golden brown and a skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
Cut out the middle of each cupcake using a cupcake corer or a sharp knife
Fill each hole with the mincemeat
To make the buttercream, mix together the butter and icing sugar ideally with an electric mixer for the best results, when it starts to come together, add the brandy and mix until smooth. If the buttercream is too stiff then you can add more brandy to it
Pipe the icing onto the cupcakes or spread on with a spoon
Add sprinkles if you like
Keep in a cool place in an airtight container, and eat leftovers within 3 days