Christmas Cupcake Recipe

Christmas-cup-cake-1500.jpg
Christmas Cup Cake Recipe. Getty Images
  • 40 mins
  • Prep: 20 mins,
  • Cook: 20 mins
  • Yield: 12 large (12 servings)
Ratings

Cupcakes are welcome at any time of year, but at Christmas they are extra special. My Christmas cupcake recipe is easy to make and creates a light, deliciously fruity, spicy cake. Though the cupcake is great for the run up to Christmas, they also make a lovely tea time treat. And, you can also consider them as a great alternative to Christmas Pudding and wrapped them in pretty paper, they make a lovely gift for Christmas.

This cupcake contains a large helping of mincemeat and some of the same spices found in a Christmas Cake - you can ring the changes to suit your taste. For adults, add a dash of brandy which is often used in cakes and tarts at Christmas.  Add a few nuts, switch the dried fruit to Craisins, or dried figs. The alternatives are endless.

What You'll Need

  • 4 ounces butter (softened)
  • 8 ounces caster sugar
  • 2 teaspoons vanilla bean paste (or extract)
  • 8 ounces all-purpose flour
  • 2 teaspoons baking powder
  • 3 eggs (large)
  • 5 ounces mincemeat
  • 1/2 teaspoon mixed spice
  • 1/2 teaspoon nutmeg (freshly grated)
  • Optional: 1 teaspoon brandy
  • For the Icing:
  • 3 ounces icing sugar (sifted)
  • 1 tablespoon Cointreau (or preferred liqueur or brandy)
  • 1 bottle food coloring (of your choice)

How to Make It

Preheat oven to 160°C/Fan 180°C/Gas Mark 4

  • In a large roomy baking bowl, place the butter and sugar and beat together until light and fluffy. Add the vanilla bean paste or extract and stir well.
  • One by one, add the eggs beating really well after each addition and keep mixing until they are fully incorporated.
  • Sift both the flour and baking powder together. Fold this mixture into the butter-sugar mix in three parts, making sure each is fully incorporated before adding the next. Take your time wi this if you want light, fluffy cakes.
  • Finally gently stir in the mincemeat, spices and brandy if using.
  • Place 12 cupcake cases into a deep 12-holed muffin tin. Fill each case 2/3 full with the mixture. Place into the centre of the preheated oven and bake for 20 minutes or until the cakes are golden brown and well risen. Cool on a wire rack before icing. Decorate as you wish, but the icing is a very festive treat.

Make the Icing:

Prepare the icing by combining the Cointreau or liqueur and food colouring (the colour as you wish) with the icing sugar. Mix really well to create a smooth, glossy icing paste. This paste should be a little runny, but not too runny it runs off the cakes. If the mixture is too runny add more icing sugar. Drizzle over the top of each cupcake and serve.

Dress up the icing with any further decorations you feel appropriate.