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!

Print Recipe

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