I decided to mark the beginning of December and the run down to Christmas with my mini mince pie cupcakes with brandy butter frosting. Normal sized cupcakes can also be made using the same mix, but the little ones proved a big hit in the office.
4oz Caster Sugar
4oz Butter, softened
1 Tsp Vanilla Essence
6oz Self Raising Flour
1 Tsp Baking Powder
1 Tsp Mixed Spice
Jar of Sweet Mincemeat
200g Pot of Brandy Butter
300g Pot of Cream Cheese
Remainder of the Sweet Mincemeat
Glace Cherries cut into pieces or whole cranberries
Preheat the oven to 180C/gas 4. Place the sugar and butter in a bowl and beat for a couple of minutes till light and creamy. Gradually beat in the eggs and vanilla essence until smooth. Then sift in all the dry ingredients and fold into the cupcake mixture.
Lightly stir in 3 tablespoons of the sweet mincemeat.
Spoon the mixture into mini muffin cake case. You can make and use normal sized cake cases if you wish, or use both. Bake for 10 minutes or so, until risen and firm to the touch. Now allow to cool.
To make the frosting beat the brandy butter and cream cheese together in a bowl until smooth and fluffy.
Once the cakes have cooled, spoon a dollop of the remainder of the mincemeat on top of each cake. Now spread or pipe over the brandy butter frosting, to completely cover the mincemeat. Finally place either the glace cherry pieces or cranberries on top of each cake together with the holly.