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Tuesday, 5 December 2017

Mince pie cupcakes recipe

Vegan, alcohol-free

We've all heard of mince pies, but what about mince pie cupcakes?

Mince pies consist of a pastry filled with mincemeat (a mix of chopped fruit and spices) and decorated with a star.
I always like finding new and creative ways to enjoy traditional desserts.

These cupcakes are a vanilla sponge cake with a core of mincemeat, topped with a light mincemeat & vanilla buttercream, more mincemeat, finished with a 3 ingredient cookie star and a dusting of snow (icing sugar).
These cupcakes are simple to make, have a fluffy and spongy cake, taste delicious. I can't stop looking at them, they're so pretty and festive.
They are a perfect Christmas treat!!!

Preparation- 10 minutes
Baking time- 18-20 minutes
Makes- Around 8-10
Level- Medium

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Ingredients for the cakes
-240ml of almond milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour (You can use gluten-free)
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)

Ingredients for the core
-Mincemeat

Ingredients for the buttercream
-130g of butter (I use Tomor)
-400g of icing sugar
-1 teaspoon of vanilla bean paste (You can use vanilla extract)
-3 tablespoons of mincemeat
-1 teaspoon of almond milk (Optional)

Ingredients for the stars

-82g of plain flour (I use gluten-free)
-80g of coconut oil (melted)
-3 tablespoons of maple syrup
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To make the cupcakes

Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.

Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.

Mix well to combine.

Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.


Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- Fill the cases 3/4 full with the batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cupcakes on a cooling rack and allow to cool fully. 


Step 9- Once cool, core the centre and fill up with mincemeat then pop them into a sealed container to keep them fresh before frosting.

To make the frosting
Step 1- Cream the butter in a bowl, on a high speed until creamy. I use my stand mixer with the balloon whisk attachment.
Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar, vanilla bean paste and mincemeat.
Whizz together until fluffy & fully combined.
Add a splash of milk if the buttercream is too thick.

Step 3- Transfer the buttercream into a piping bag fitted with a large round nozzle.

Step 4- Pipe a bulb of buttercream onto each cupcake and top off with some mincemeat, a star and a dusting of icing sugar.


To make the stars

Step 1- Pre-heat your oven to 180 degrees c and line a baking tray with grease proof paper.

Step 2- In a mixing bowl, combine the plain flour, coconut oil and maple syrup.

 Bring together with your hands until a dough forms.

Step 3- Roll out the dough then using a small star cookie cutter, cut out the stars and place onto the lined tray.

Step 4- Pop into the oven and bake for 9-10 minutes or until golden in colour.
Allow to cool before placing on the cakes.


Serve these festive cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. 


Best eaten within a few days.


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