Mince Pie Cupcakes with Brandy Butter Icing

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

1. 1

   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.