- Prep Time: 20 Min
- Cooking Time: 45 Min
- Difficulty: Easy
- Makes: About 12 cupcakes (or 15 dependent on the size of your scoop and your cases)
- For the Cupcakes
- 200g unsalted butter
- 200g Homepride Self Raising Flour
- 50g Homepride Plain Flour
- 4 eggs
- 100g light brown sugar
- 100g golden caster sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed spice
- 1 teaspoon almond extract
- Jar of sweet mincemeat filling
- For the Baileys Buttercream
- 250g unsalted butter
- 500g icing sugar
- 75ml Baileys
For the cupcakes:
Cream the butter, light brown sugar and golden caster sugar.
Add in the eggs and mix well.
Mix in the Homepride Self Raising Flour and Homepride Plain Flour.
Add in the cinnamon, mixed spice and almond extract and mix well.
Divide into 12-15 cupcake cases (depending on size) and bake at 140C for 45 minutes.
Once baked and cooled, use an apple corer to scoop out the middle of the cupcake.
Fill each cupcake with ½ a teaspoon of sweet mincemeat filling.
For the Baileys buttercream:
Cream the butter for 5 minutes until soft.
Add in the icing sugar and mix well.
Pour in the Baileys and mix.
Spoon into a piping bag fitted with a star nozzle and pipe over the cupcakes starting on the outside and working your way in.
Top with festive sprinkles!
Once baked, store in an airtight tin and enjoy within 3 days.