Cook Time: 20 minutes
Total Time: 40 minutes
Yield: Makes 12 large, 16 medium size.
Ingredients:
4 oz/115g butter, softened
8 oz/230g caster sugar
2tsp vanilla bean paste or extract
8 oz/230g all-purpose /plain flour
2tsp baking powder
3 eggs, large
5 oz/140g mincemeat
½ tsp mixed spice
½ tsp nutmeg, freshly grated
1 tsp brandy, optional
Icing
3 oz/85g icing sugar, sifted
1 tbsp Cointreau, or preferred liqueur, or brandy
Preparation:
Preheat oven to 160°C/Fan 180°C/Gas Mark 4
To Make the Christmas Cup Cakes
In a large roomy baking bowl, place the butter and sugar and beat together until light and fluffy. Add the vanilla bean paste or extract and stir.
One by one add the eggs beating really well after each addition.
Sift the flour and baking powder together. Fold into the butter-sugar in three parts, making sure each is fully incorporated before adding the next.
Finally stir in the mincemeat, spices and brandy if using.
Place cupcake cases into a muffin tin. Fill each case 2/3 full and bake in the oven for 20 minutes or until the cakes are golden brown and well risen.
Cool on a wire rack before icing.
To make the icing:
Prepare the icing. Combine the Cointreau or liqueur with the icing sugar Drizzle over the top of each cupcake and serve.
