Spiced Cupcakes

By diddledumplings

Perfect for Winter

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Ingredients

For the Cupcakes
175g (6 oz) Self Raising Flour
175g (6 oz) Butter
175g (6 oz) Caster Sugar
3 Eggs
½ tsp Cinnamon
½ tsp Nutmeg
½ tsp Mixed Spice
Juice of 1 Clementine
12 tsp of Mincemeat
For the Frosting
125g (4 oz) Butter
125g (4 oz) White Shortening (Trex)
450g (1lb) Icing Sugar
Splash of Brandy (to taste)
Fondant holly leaves and berries to decorate.

Details

servings 12
Level of difficulty Average
Preparation time 20mins
Cooking time 15mins
Cost Average budget

Preparation

Step 1

Pre-heat the oven to 160°C, 325°F, Gas Mark 3

Grease a 12 hole muffin tin or line with paper cases.

Step 2

Cream the butter and sugar until almost white add the eggs and fold in sifted flour and spices.

Once folded add the juice of the clementine.

Step 3

Place a dollop of the cake mixture into the prepared tin or cases depending on what you're using followed by a teaspoon of mincemeat.

Add a further dollop of cake mixture, making sure the mincemeat is covered.

Bake for 15 minutes or until firm to the touch and allow to cool.

Step 4

For the Brandy frosting beat together the butter and vegetable shortening and add the sifted icing sugar.

Beat together until the frosting is smooth and creamy and add a splash of brandy to taste.

Pipe swirls on top of the cupcakes and decorate with fondant holly leaves and berries if desired.