Mince Pie Cupcakes with Brandy Butter Icing Recipe at MyDish

Mince Pie Cupcakes with Brandy Butter Icing

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Method

  • preheat the oven to 180c/fan 160c/gas mark 4.

  • Line a 12 hole muffin tray with cupcake or muffin cases. Using an electric hand whisk, cream the butter and sugar, then beat in the eggs, one by one.
  • Fold in the mincemeat and stir until well incorporated. Sift the flour, cornflour and baking powder into the bowl and carefully fold together with a large metal spoon-dont overmix.
  • Divide the mix among the cases, filling each two thirds full.
  • Bake for 20-23 mins until well risen and golden. The cakes will appear moist, even when cooked. cool in the tin for 10 mins, then put on a wire rack to cool completely.

  • For the icing,
  • In a large bowl, beat the butter, at room temperature, with the milk and the vanilla extract until light and fluffy. gradually beat in the icing sugar until you have a smooth, light and creamy buttercream. Then beat the icing with the brandy, adding more brandy to taste if desired.
  • once the pies are cool, ice with the brandy butter icing and enjoy.

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    Ingredients

    • FOR THE PASTRY
    • 225g unsalted butter
    • 225g caster sugar
    • 4 large eggs
    • 250g mincemeat
    • 210g self raising flour
    • 25g cornflour
    • 1tsp baking powder
    • FOR THE BRANDY BUTTER ICING
    • 2tbsp brandy
    • 115g unsalted butter
    • 60ml semi skimmed milk
    • 1tsp Vanilla Extract
    • 500g icing sugar

    By Views 2935  Added Sat Nov 21 2009


    A delicious combination of fruit cake in a cup cake topped with brandy butter icing

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