This is one of my favourite Christmas recipes to make at Christmas time. Back in 2013 I came up with the idea to make mince pie cupcakes after I asked my Twitter followers what their favourite Christmas flavours were, and mince pies won.
Christmas is a time to indulge in some of the things that you don’t get to eat at other times of the year. I love this time of year for baking as my house seems to constantly smell of cinnamon and mixed spice. There is something warming about those spices that will put a smile on peoples face.
This is a cupcake that tastes of Christmas and is a great alternative to mince pies, if you don’t like too much mince meat, but love Christmas spices then try this cupcake, I promise you won’t be disappointed.
This recipe makes 18 cupcakes, or 12 muffins.
200g gluten free self raising flour
200g caster sugar
200g butter or baking fat
3 medium eggs
1.5 tsp xantham gum
1 tsp vanilla extract
200g mince meat
For the frosting:
350g icing sugar
175g butter or baking fat
1 tablespoon of cinnamon
1 teaspoon of vanilla extract
Place the cupcakes cases into your cupcake tray.
1. In a bowl cream the sugar and the butter until pale. You will find the easier if you use a hand whisk or an electric mixer.
2. Once the butter and sugar are creamed together add the vanilla and mix. Then add one egg at a time and fully mix in before adding another.
4. Add the flour and xantham gum and mix until all combined. Don’t over mix. I have found that over mixing makes the flour denser. Now add the mincemeat and the sultanas and stir into the cake mix.
5. Using either a desert spoon or an ice cream scoop to fill each cupcake case. Place into the oven and cook for approx 20-25 minutes. Your cakes should be a golden in colour and spring back at you when you touch the top of them. You can test to see if they are ready by pricking them with a knife. If the knife comes out clean, they are done.
6. Place the cakes on a cooling rack and leave to cool.
7. Once the cakes are cool, you will need to make your butter cream. Using a hand mix or a mixer, whisk the butter until pale, light and fluffy.
8. Add a third of the icing sugar and mix gently into the butter, continue to add the icing sugar until it is all mixed in. Now add the cinnamon and a teaspoon of vanilla extract. Mix together.
9. Put your butter cream into a piping bag and pipe onto your cupcakes. I have used a large star nozzle and did little stars all the way around the outside of the cupcake and one in the centre.
Happy Christmas and happy gluten free baking 🙂