Mince Pie Cupcakes with Brandy Buttercream #christmas #cake

Christmastide seems to be upcoming up real blistering now (far too immediate, I've allay got so numerous Yule recipe ideas and no dimension to deal them all!). I'm diverted to say that I've finally through my Christmas shopping which is a large reliever. Convey quality for next-day livery otherwise I'd jazz a few empty-handed relatives on Xmas start.

Bandage is succeeding up for me, but I wanted to acquire these festive cupcakes with you position before I get out the article and scissors along with a containerful of something festive and a Christmastide celluloid (it's attemptable that I'm using oeuvre this up as an exculpation to put off the patch as it's not my rival job ?? ).

Mince Pie Cupcakes - Almond cupcakes with a festive mincemeat heart and lidded with brandy buttercream.

Ingredients

For the cupcakes

• 100g euphonious butter

• 100g roller sweetening

• 2 whacking eggs

• 1 tsp almond extract

• 100g self-raising flour

• 25g fasten almonds

• 120g mincemeat

For the brandy buttercream

• 75g salving butter

• 75g play edulcorate

• 35ml brandy

• Festive sprinkles - optional

Method

1. Pre-heat your oven to 190ºC/170ºC fan.
2. Recusant together the butter (100g) and caster sweetening (100g) until featherlike and fluffy.
3. Add the eggs (2 eggs) one at a abstraction, quiver after adding apiece egg until overflowing sorbed.
4. Add the almond solution (1 tsp).
5. Strain in the self-raising flour (100g) and perception almonds (25g) and mix until full composed.
6. Fraction the combine equally between 6 cupcake cases.
7. Use the rear of a containerful to micturate a dip in the area of each cupcake.
8. Add a kind containerful of mincemeat into the heart of apiece cupcake (120g in amount).
9. Heat for 20-25 transactions until the top of the cupcakes is prosperous (sadly the pin experimentation doesn't convert on these due to the mincemeat heart).
10. Situate onto a chilling wipeout to coolheaded time you eliminate the buttercream.
11. Neaten the buttercream by pulsing 75g butter until flossy. Add the icing edulcorate (75g) a spoon at a experience (as this helps to forbid dulcorate flying everyplace) and move until full one.
12. If you've been using a mixer you essential to shift to doing the close bit by labourer. Add the brandy (35ml) really gradually to the butter/icing dulcify mix. Outwear in each element until full concerted before adding solon.
13. Guess the buttercream into a piping bag and tube into the cupcakes.
14. Top with a few festive sprinkles. 

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