Cupcakes are welcome at any time of year, but at Christmas they are extra special. My Christmas cupcake recipe is easy to make and creates a light, deliciously fruity, spicy cake. Though the cupcake is great for the run up to Christmas, they also make a lovely tea time treat. And, you can also consider them as a great alternative to Christmas Pudding and wrapped them in pretty paper, they make a lovely gift for Christmas.
This cupcake contains a large helping of mincemeat and some of the same spices found in a Christmas Cake - you can ring the changes to suit your taste. For adults, add a dash of brandy which is often used in cakes and tarts at Christmas. Add a few nuts, switch the dried fruit to Craisins, or dried figs. The alternatives are endless.
- 4 ounces butter (softened)
- 8 ounces caster sugar
- 2 teaspoons vanilla bean paste (or extract)
- 8 ounces all-purpose flour
- 2 teaspoons baking powder
- 3 eggs (large)
- 5 ounces mincemeat
- 1/2 teaspoon
- mixed spice
- 1/2 teaspoon nutmeg (freshly grated)
- Optional: 1 teaspoon brandy
- For the Icing:
- 3 ounces icing sugar (sifted)
- 1 tablespoon Cointreau (or preferred liqueur or brandy)
- 1 bottle food coloring (of your choice)
- Preheat oven to 160 C/Fan 180C/Gas Mark 4
- In a large roomy baking bowl, place the butter and sugar and beat together until light and fluffy. Add the vanilla bean paste or extract and stir well.
- One by one, add the eggs beating really well after each addition and keep mixing until they are fully incorporated.
- Sift both the flour and baking powder together. Fold this mixture into the butter-sugar mix in three parts, making sure each is fully incorporated before adding the next. Take your time wi this if you want light, fluffy cakes.
- Finally gently stir in the mincemeat, spices and brandy if using.
- Place 12 cupcake cases into a deep 12-holed muffin tin. Fill each case 2/3 full with the mixture. Place into the centre of the preheated oven and bake for 20 minutes or until the cakes are golden brown and well risen. Cool on a wire rack before icing. Decorate as you wish, but the icing is a very festive treat.
Make the Icing:
- Prepare the icing by combining the Cointreau or liqueur and food colouring (the colour as you wish) with the icing sugar.
- Mix really well to create a smooth, glossy icing paste. This paste should be a little runny, but not too runny it runs off the cakes. If the mixture is too runny add more icing sugar. Drizzle over the top of each cupcake and serve.
- Dress up the icing with any further decorations you feel appropriate.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||8 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||2 g|