Guilt-less Desserts & Treats for your Family


Mince Pie Cupcakes

Frui tMince Cupcakes

It’s nice to know that even cupcakes make an appearance at Christmas time.
It really wouldn’t be a celebration without cupcakes!
These Mince Pie Cupcakes are adult Christmas Cupcakes. We have given them as gifts, and of course eaten many ourselves! A party of 1 can is still a cupcake occasion… or is that just sad?

They arose as I had left over fruit mince from the Mince Pies, but are by no means a left over dessert! They are really good… and the cream is a decadent addition!

Mince Pie Cupcakes

Prep Time30 mins
Cook Time1 hr 18 mins
Servings: 6
Author: Lisa@mummymade.it

Ingredients

Fruit Mince

  • 500 g mixed dried fruit
  • 1 apple grated
  • 50 grams dates
  • 25 ml boiling water
  • Dash of bicarb soda
  • 1 tablespoon Marmalade see notes
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Cinnamon
  • 1 teaspoon Mixed Spice
  • 125 ml Port or Sherry
  • 125 Water
  • 65 ml Brandy

Cupcakes

  • 65 grams Chickpeas (canned and drained)
  • 1/4 cup coconut flour
  • 1 teaspoon Mixed Spice
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Bicarb Soda
  • 1/4 cup dates
  • 30 ml boiling water
  • 2 Eggs
  • Dash of salt
  • 1 Tablespoon Maple Syrup
  • 1 teaspoons Vanilla Extract
  • 2 tablespoon Milk of Choice
  • 1 teaspoon Vinegar

Brandy Mince Cream

  • 1 Can Coconut Cream can opened and left in fridge overnight.
  • 150 grams Fruit Mince
  • 1 Tablespoon Brandy optional
  • 2 teaspoons Vanilla Extract
  • 2 teaspoons Maple Syrup

Instructions

Fruit Mince

  • Place the dates in a bowl, cover with the boiling water and add the bicarb.
  • Allow to sit for 20 minutes then blend until puréed.
  • Place all the fruit mince ingredients, including the date mixture, into a large saucepan.
  • Bring to the boil over a medium heat, then turn to low and simmer for 1 hour.
  • Blend slightly to combine all the ingredients using a hand mixer.
  • If you are making the mince in advance store in warmed glass jars.
  • Keep in a dark and cool cupboard, shaking occasionally.
  • Can keep for up to 1 month.

Cupcakes

  • Pre heat oven to 180C/360F
  • Place the dates in a bowl with the boiling water and bicarb and allow to sit for at least 20 minutes. Once softened, place the mixture in the blender and purée.
  • Place drained chickpeas in clean blender and purée.
  • To the blender, add coconut flour, baking powder, spice and salt. Blend on high until ground into a fine mixture.
  • To a mixing bowl with the whisk attachment on, add the egg whites and whisk on high until frothy.
  • Add the puréed dates and whisk in high.
  • Add vanilla, maple syrup and finally egg yolks and mix on high.
  • Add the blended mixture (chickpeas etc) and whisk on low for 1 minute. You may need to scrape the sides of the bowl during this step to ensure it is combined properly.
  • Add milk and vinegar and mix on medium until combined (this won't take too long).
  • Place 6 cupcake liners in muffin tray and spray liners with oil spray.
  • Place a spoonful of mixture in each liner.
  • Place a teaspoon of fruit mince in the middle of each cupcake liner.
  • Top with more cupcake mixture and smooth the top.
  • Bake for 18 minutes, or until cook through.
  • Remove from oven and allow to cool.
  • Once cooled
  • Use a small star cutter (or a knife to make a small circle cut out) cut a small piece of the top of the cupcake and remove.
  • Spoon Brandy Mince Cream (see below) onto the cupcake and top with cut segment of cake.
  • Keep in fridge.

Brandy Mince Cream

  • Spoon thickened Coconut Cream from the can, discarding the watering remains.
  • Place the cream, Brandy, Vanilla and Maple Syrup in the bowl of a kitchen stand mixer with a whisk attachment.
  • Whisk on high until thickened (5 minutes).
  • Add fruit mince and whisk on medium until combined.
  • Store in fridge (will thicken as it gets colder)

Notes

Adapted from Good To Know

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