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Mrs Darlington’s Festive Mincepie Cupcakes
Makes 12

Mrs Darlington’s Festive Mincepie Cupcakes

Heat the oven to 190C/Fan 170C/Gas 5

Line 12 bun tins with paper cases


A tasty, delicate cupcake with a festive twist

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175g/6oz self raising flour

100g/4oz light muscovado sugar

175g/6oz softened butter

3 eggs

2 tbsp milk

aprox 140g/5oz Mrs Darlington's Mincemeat With Brandy

For the buttercream

600g sifted icing sugar

300g softened butter

Red fondant icing

Green fondant icing

 

METHOD TO SUCCESS

Put the flour, suger, spice, butter, eggs and milk into a mixing bowl and beat with an electric mixer or wooden spoon for 2-3 minutes, until the mixture is light & fluffy.

Put a spoonful of cake mix in each case, then a rounded tsp of micemeat. Cover the mincemeat with a spooonful of cake mix and smooth.

Bake for 15-18 minutes until golden brown and firm.

When the cupcakes are cold, make the butter cream icing by beating the butter and icing sugar together until smooth.

Fill a piping bag with a star nozzle and pipe onto the cupcakes.

Decorate with green fondant holly leaves and red fondant berries.

Mrs Darlington’s Festive Mincepie Cupcakes

MRS DARLINGTON’S TOP TIP

The cupcakes freeze well prior to icing.