Mince Pie Cupcakes Recipes
MINCE PIE CUPCAKES
Christmas cupcakes filled with mincemeat and topped with brandy butter - a new take on the traditional mince pie!
Provided by edwardsc
Time 1h30m
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- Preheat the oven to 180.
- Cream together the butter, caster sugar and vanilla essence until smooth and fluffy.
- Beat in the eggs one at a time.
- In separate bowl, sift together the flour and baking powder, then add to the batter and mix well until incorporated. Add the milk to loosen the mixture, mixing to a soft, smooth consistency.
- Line a 12 hole muffin tin with muffin cases and divide the mixture evenly between them. Bake for 25 minutes without opening the oven door to check them for the first 20 - this stops them from collapsing!
- Remove from the oven, turn the cupcakes out of the tin and leave to cool on a wire rack while you make the icing.
- Cream the butter and icing sugar together until smooth and fluffy, then mix in the brandy. You may have to add a little more icing sugar or a tablespoon of flour if the icing becomes too runny. It should be firm enough to hold a peak if a spoon is dipped in and removed. Spoon into a piping bag fitted with a fluted nozzle and chill in the fridge for 5-10 minutes to firm up a little.
- When the cakes have cooled, cut any domed tops off and use a peeler or apple corer to make a hole in the middle of each one, leaving at least 1/2 cm of sponge to the edge of the cake all round. Keep all the offcuts.
- Fill each cake with a heaped tsp of mincemeat and replace the offcuts of sponge back on top to seal it in. You may have to trim these a little, but it doens't matter if they stand slightly proud of the top of the cake.
- Finally, pipe the icing in a spiral on top of the cake, making sure the hole in the middle is completely covered. Start at the outside and spiral towards the middle, building up to a peak. Decorate with as much festive glitter, decorations and sweets as you like!
PECAN PIE CUPCAKES
If you like pecan pie, you'll love these cupcakes!
Provided by FireStarter77
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 35m
Yield 9
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners and coat liners with cooking spray.
- Combine brown sugar, pecans, and flour in a large bowl; make a well in the center.
- Beat eggs in a large bowl with an electric mixer until foamy, 3 to 5 minutes. Fold in butter and vanilla. Pour into the center of the brown sugar mixture. Stir until batter is well mixed.
- Spoon batter into the muffin tin, filling each cup 2/3 of the way.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 31.1 g, Cholesterol 68.4 mg, Fat 20.1 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 7.6 g, Sodium 95.2 mg, Sugar 24.4 g
LEMON MERINGUE CUPCAKES
Classic lemon meringue pie inspired these gorgeous little cupcakes. The tangy treats hide a surprise lemon pie filling and are topped with fluffy toasted meringue. Make them for your next special gathering. -Andrea Quiroz, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, water, oil, eggs and lemon zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with pie filling. Push the tip into the top of each cupcake to fill., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pipe over tops of cupcakes., Bake at 400° for 5-8 minutes or until meringue is golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 176mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
LITTLE MINCE PIE CAKES
These miniature mince pies are sure to go down a treat with anyone with even a slightly sweet tooth
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Snack
Time 33m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Line 12 bun tins with paper cases. Put the flour, sugar, spice, butter, eggs and milk into a mixing bowl and beat with an electric hand whisk or wooden spoon for 2-3 mins, until the mix is light and fluffy.
- Put a spoonful of cake mix in each case, then a rounded tsp of mincemeat. Cover the mincemeat with a spoonful of cake mix and smooth.
- Bake for 15-18 mins until golden brown and firm. Dust with icing sugar and serve warm or cold.
Nutrition Facts : Calories 272 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
MEATLESS MINCEMEAT PIE
A sweet mincemeat treat! May use brandy or apple juice in place of the rum.
Provided by MARBALET
Categories Desserts Pies Fruit Pie Recipes Mincemeat Pie Recipes
Time P1D
Yield 8
Number Of Ingredients 7
Steps:
- Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight.
- Preheat oven to 425 degrees F (220 degrees C).
- Take filling out of refrigerator and let come to room temperature. Prepare crusts. Stir filling well and pour into shell. Top with full crust and make slits or make a lattice top. Crimp edges.
- Bake in preheated oven on low shelf for 40 minutes or until golden brown.
Nutrition Facts : Calories 463.3 calories, Carbohydrate 60.2 g, Fat 23.5 g, Fiber 5.8 g, Protein 4.8 g, SaturatedFat 4.2 g, Sodium 260.9 mg, Sugar 42.1 g
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