Mince Pie Cupcakes from @jessie.bakes.cakes
INGREDIENTS:
- 200g unsalted butter
- 200g dark muscovado sugar
- 2 large eggs
- 220g self-raising flour
- 1 tsp cinnamon
- 1 tsp mixed spice
- Pinch of salt
- 100g luxury mincemeat
COCONUT BUTTERCREAM:
- 150g salted butter
- 300g icing sugar
- 1 tsp vanilla extract
- 1 tbsp milk
- Desiccated coconut
METHOD:
- Beat butter and sugar together until fluffy.
- Beat in the eggs one at a time.
- Fold in the flour, spices and salt until the mixture is well combined.
- Now fold in the luxury mincemeat.
- Divide between 12 cupcake cases and bake for 20 mins at 180°C (fan).
- Leave to cool on a wire rack.Cut the sponges into circles about 15cm in diameter.
COCONUT BUTTERCREAM
- Beat the butter until soft.
- Beat in the icing sugar, vanilla extract and milk until the buttercream is smooth.
- Spoon the buttercream onto the cupcakes.
- Dip the cupcake in desiccated coconut to coat the buttercream.