It’s the start of bakemas 2020!
If it’s your first bakemas here, welcome. It is my annual mini-series in which I show you how to make a various Christmas themed baked goods – perfect if you want to impress your family and/or friends or if you’re hosting a festive get together.
That’s why I’m showing you how to make a batch of these super easy and perfectly seasonal mince pie cupcakes.
If you’re a fan of a classic mince pie and like cupcakes, this is the best cross over you could think of. It starts with a fruity brown sugar cupcake, which is filled with mincemeat, topped with a cinnamon Italian buttercream and finished with a touch of mincemeat… It’s a little different but well worth the bake.
The flavours work very well together due to the cupcake containing brown sugar and fruit, which are both in the mincemeat, so everything works in harmony.
I understand things can be hectic or stressful around this time of year, that’s why I’m keeping things super simple, so you can have all your baked treats without the stress – trust me.
Anyway, let’s get started, shall we?
175g Dark brown sugar.
1 tsp Vanilla extract.
175g Plain flour.
1 tsp Baking powder.
Pinch of salt.
100g Mixed dried fruit.
125g Granulated white sugar.
2 Egg yolks.
1 tsp Vanilla extract.
Decorate & Filling:
1 Jar of mincemeat, for the decoration and filling.
Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up your ingredients, lining your muffin tin with cupcake cases, preheat your oven to 180˚c/350˚f and grab any equipment you may need, such as a stand mixer and spatula.
To start, you’ll want to make the cupcakes. I would normally use the creaming method but instead for time and convenience I’m using the all-in-one method. Grab your large mixing bowl and place all of the cupcake ingredients into the bowl and then mix everything together over a low speed to start with, working your way up to a medium-high speed.
Once everything is combined and you can’t see a trace of a single ingredient, you can then go ahead and give the bowl a good scraping down – this is just to ensure that everything is fully incorporated and you won’t get a bite of a raw ingredient in the end baked good.
You can then go ahead and divide the cake batter equally (as possible) between your cake cases and then place into your preheated oven and bake for 20-22 minutes or until a tester comes out clean, when inserted into the centre of the cupcake.
While the cupcakes are baking in the oven, you can get ahead and make the buttercream as it takes a little time to make.
When it comes to the buttercream, I like to use an Italian buttercream. It’s the perfect addition to compliment these cupcakes – I won’t be sharing the full method over here as I have a blog post showing you how to make it in more detail, so please check out the Italian buttercream blog post for the full method.
Once you have your cupcakes made and cooled fully and you buttercream has been made and placed into a piping bag fitted with a piping nozzle of choice, you can start assembling the cupcakes.
Start by coring the centre out of the cupcakes and generously fill them with the mincemeat (I used shop bought but feel free to make your own). Then on top of the filled cupcakes, you can then go ahead and pipe on the buttercream, however you like. Then finish the cupcakes by adding a small teaspoon of mincemeat on top – just for decoration.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.