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Mince Pie & Brandy Cupcake Recipe
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Cook Time:
25
minutes
Author:
Sarah Sibley
Ingredients
150
g
Soft Butter
Stork
175
g
Caster Sugar
3
x Medium Eggs
175
g
Self-Raising Flour
260
g
Mincemeat
1/2
tsp
Mixed Spice
300
g
Icing Sugar
100
g
Unsalted Butter
softened
200
g
Brandy Butter
Instructions
Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
Line a muffin tin with 12 large muffin sized cupcake cases.
Cream together the butter and sugar until pale and creamy.
Slowly add the beaten eggs.
Add the flour and spice and mix thoroughly until smooth.
Finally add the mincemeat and mix well.
Carefully spoon the batter into the cases.
Bake for around 25 minutes or until the sponge springs back when pressed lightly.
Remove from the tin and leave to cool on a wire rack.
Mix together the butter and brandy butter.
Then add the icing sugar and mix together until creamy and lump free.
Once the cakes are cool spread a thin layer of frosting over the top of each cake and then finish by piping a large drop flower in the centre.
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@itssarahsibley
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