I love mince pies at Christmas time so make no mistake about that, I do appreciate that not everyone shares the same mince pie appreciation as I do and it’s because of this that I decided to make these Christmas cupcakes.
I wasn’t trying to disguise the fact that these cupcakes contain a little mincemeat I was merely trying to convert those who just don’t like the combination of pastry and mincemeat and offer them a cupcake alternative. I’ve seen a lot of recipes where mincemeat was combined with the cake mixture and turned into a mincemeat flavoured cupcake and that’s great but these Christmas cupcakes are a bit more special than that.
For me the cupcakes are Christmas in a case, the sponge is like delicious gingerbread which is then filled with a dollop of mincemeat and topped with a icing star sprinkled with edible glitter, you don’t get more festive than that do you!
Now I do get that there will be some people out there who just can’t stomach the thought of mincemeat but fear not you can just adapt the recipe to suit your tastes and maybe use some fruit compote or jam in replacement but do give the cupcakes a try and you may be surprised.
This recipe will make 12 artisan cupcakes (muffin cases) or 20 cupcakes (fairy cake cases)
To make the cupcakes you will need:
115g softened unsalted butter
100g dark brown sugar
120ml whole milk
2 tablespoon golden syrup
1 teaspoon vanilla extract
167g plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground allspice
Ready to roll icing cut into star shapes
1.Preheat oven to 180°C and line a cupcake tin with cake liners.
2.In a food mixer beat the butter and sugar together until soft and creamy. Beat in the egg a little at a time until combined, scraping down the sides and bottom of the bowl as needed. Beat in the milk, syrup, and vanilla extract.
3.slowly pour in the dry ingredients until combined scraping down the sides and bottom of the bowl as needed.
4.Fill cupcake liners 2/3 of the way full and Bake for 10-15 minutes or until a toothpick inserted in the centre comes out clean.
5.Allow to cool completely and scoop a piece of cake from the top centre using a teaspoon. Fill the hole with mincemeat and top with an icing star painted with edible glitter.
The cupcakes are delicious as they are but you can serve them as a dessert with cream or custard once they start to get a little stale.