Mince Pie and Brandy Butter Cupcakes

Every Christmas I like to make these Mince Pie and Brandy Butter cupcakes, with a brandy butterscotch drizzle, for my colleagues, friends and family. They are particularly indulgent.

Recipe (makes 12)

Adapted from source

Ingredients:

115g unsalted butter, softened

115g caster sugar

2 large eggs

1 400g jar of good quality mincemeat

100g self raising flour

15g cornflour

1/2 tsp baking powder

For the brandy buttercream icing:

125g butter

325g icing sugar

2-3 tbsp brandy

For the brandy butterscotch drizzle (source):

6 tablespoons unsalted butter

3⁄4 cup dark brown sugar

3⁄4 cup evaporated milk

2 tablespoons brandy

1. Preheat oven to 180°C (fan 160°C) and line a mini muffin tin with mini cupcake cases; 2. Cream the butter and sugar until pale and fluffy. Beat in the eggs one at a time, then stir in the mincemeat; 3. In a separate bowl mix the flour, cornflour and baking powder. Then sift this into the wet mixture and gently stir through until combined; 4. Fill cupcake cases two thirds full and bake for 10-12 minutes on the middle shelf of the oven;

5. Once cooled, use a teaspoon to cut out a hole in the centre of each cupcake, being careful not to go through the base of the cake, and fill each cupcake with 2 teaspoons of the remaining mincemeat;

6. Now make the icing. Use an electric mixer to beat the butter and icing sugar until smooth, then add in the brandy and mix well;

7. For the butterscotch drizzle, melt the butter and sugar in a heavy bottomed pan and bring to the boil for 2 minutes and let cool for 5. Heat the evaporated milk to just below boiling point and then gradually mix it into the sugar mixture and cook on low heat for 2 minutes stirring frequently, Add in the brandy and cook on high heat for 1 minute. This Sauce will last for 3-4 months in the fridge;

8. Pipe the frosting onto the cooled cupcakes and decorate with the drizzle and festive fondant shapes;