Guilt-less Desserts & Treats for your Family
Mince Pie 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
2014-02-17 03:18:49
Serves 6
Print
Prep Time
30 min
Cook Time
1 hr 18 min
Fruit Mince
- 500g 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
- 125ml Port or Sherry
- 125 Water
- 65ml 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
- 30ml 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
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)
Adapted from Good To Know
Adapted from Good To Know
Mummy Made.It - Gluten Free, Paleo Desserts https://mummymade.it/