Christmas mince pie cupcakes

What a festive combination.

A modern twist on a festive favourite.

Cupcake

70g golden brown sugar

100g sugar

170g white flour

170g butter

3 eggs

1 apple

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1 tsp vanilla extract

Mince pie filling

300g mixed dried fruit (raisins, currents, cranberries, sultanas, orange, apricots etc)

2 tbsp chia seeds

1 cinnamon stick

2 tsp cinnamon

1 tsp nutmeg

1/4 tsp cloves

1 tsp ginger

1 tsp vanilla extract

250ml apple juice

25ml spiced rum (optional)

Brandy butter icing

brandy

75g soft butter

75g icing sugar

Method

1. Prepare the mincemeat filling. In a saucepan add the mince pie filling (except the chai seeds) and allow to simmer on a low heat for 5-10 minutes. Remove from the heat and add the chai seeds. Set aside to cool then place in a jar and keep in the fridge.

2. pre-heat the oven to 180C. In a kitchen mixer, cream the butter and sugar until white and fluffy. Add the vanilla extract and spices. Slowly add the eggs and flour and continue to mix.

3. Finely dice the apple to small pieces. In a frying pan add a little oil and some cinnamon spice, add the apple pieces and cook until soft. Remove from the heat and add to the cake mix.

4. Pour the cake mix into muffin cases and bake in the oven for ~20-25 minutes, until golden brown and cooked through.

5. brandy butter icing - in a bowl add the icing sugar and butter and combine. Slowly add small volumes of brandy and mix until the mixture is smooth and easy to pipe with.

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Sweet TreatsLindsay Benson