Heat the oven to 190C/Fan 170C/Gas 5
Line 12 bun tins with paper cases
A tasty, delicate cupcake with a festive twistPrint me
175g/6oz self raising flour
100g/4oz light muscovado sugar
175g/6oz softened butter
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
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.
The cupcakes freeze well prior to icing.