Thursday, 6 December 2012

Mince Pie Cupcakes With Brandy Buttercream & A Butterscotch Drizzle

This is a combination of ideas and recipes I've seen, and they've all inspired me to make these cupcakes. The idea of mince pie cupcakes is something I've read about around the web a few times, from other bloggers and from recipe websites. I think Nigella Lawson does a version as well. Some have had the mincemeat mixed into the batter, and others in the centre of the cupcakes. I decided to put mine in the centre, and lavish it with brandy buttercream and a butterscotch drizzle.

I made the cake batter by creaming together 220g butter and 220g soft light brown sugar. I then added 4 eggs and 1 tsp vanilla extract, and mixed well. Then I folded in 220g self raising flour and 1 1/2 tsp mixed spice. And finally mixed in 1 tbsp brandy. This makes about 15 large cupcakes.

 I baked in a muffin tray on 190C/375F/Gas Mark 5, for 15-20 minutes, until they were golden brown.

I cut out little divets from the cakes with a sharp knife.

And filled them up with a luxury mincemeat from Tesco that was laced with brandy and port. This is the one I used.

I made the buttercream by mixing 340g icing sugar, 170g butter, 2 heaped tsp cream cheese, and 3 capfuls brandy. God this tasted good! Brandy is delicious stuff!

I used my large star nozzle from Jane Asher to pipe the icing onto the cupcakes.

I got the butterscotch sauce recipe from Whitworths Sugar. I made it by melting 125g butter, 175g soft light brown sugar, and 150ml double cream. Let it simmer gently for 3-4 mins, then cool until thick. I also added a capful of brandy, because it makes everything taste better!

I drizzled the sauce onto the cupcakes. It was better the next day when it had really thickened up.

I have to say that these cupcakes are probably the tastiest thing I have ever made. I ate four of them.

print recipe

Mince Pie Cupcakes With Brandy Buttercream & A Butterscotch Drizzle
  • 515g Butter
  • 395g Light brown sugar
  • 150ml Double cream
  • 5 tbsp Brandy
  • 4 Eggs
  • 1 tsp Vanilla extract
  • 220g Self raising flour
  • 1 1/2 tsp Mixed spice
  • 200g Mincemeat
  • 340g Icing sugar
  • 2 heaped tbsp Cream cheese
Start by making the butterscotch drizzle. Heat up 125g of the butter, 175g of the soft light brown sugar, and the double cream in a pan at a medium heat. Let it simmer gently for 3-4 mins, then take of the heat and add 1 tbsp of the brandy. Put it in the fridge to cool and thicken up, ideally overnightTo make the cupcakes cream together 220g of the butter and 220g of the soft light brown sugar. Add the eggs and the vanilla extract, and mix well. Then fold in the self raising flour and mixed spice. And finally mix in 1 tbsp of the brandyBake them on 190C/375F/Gas Mark 5, for 15-20 minutes, until they are golden brownCut out the middle of each cupcake using a cupcake corer or a sharp knifeFill each hole with the mincemeatMake the buttercream by mixing together the icing sugar, 170g of the butter, the cream cheese, and 3 tbsp of the brandyPipe the icing onto the cupcakes using a star nozzle and piping bagDrizzled the sauce onto the cupcakes right before serving


  1. Kat these look really stunning, and good call on the butterscotch drizzle - sounds like it sets it off perfectly!

  2. These look great! I love the idea of a mince pie cupcake - I love mince pies but most of the time have trouble with the pastry so a cupcake might help that! :)

  3. Thank guys! Pastry can be tricky, so these are a great alternative :)

  4. Ahh wow, I would have never thought of using mincemeat in cupcakes. This looks delicious x