I took these cupcakes into work and gave them out instead of Christmas cards, because you can't eat a Christmas card, well I suppose you could if you wanted to...
Mince Pie Cupcakes
250g good quality mince (I just used Robinson's traditional)
200g self raising flour
1tsp baking powder
1/2 tsp mixed spice
1/4 tsp cinnamon
1/4 tsp ginger
Preheat oven to 180C/350F/Gas Mark 4
Cream the butter and sugar until light and fluffy.
Add the eggs one at a time until mixed thoroughly before adding the next.
Stir in the mincemeat.
Fold in the dry ingredients.
Fill the cupcake papers 2/3rds full and bake for 17-18 minutes until golden brown on top and a skewer inserted into the cake comes out mostly dry. They will still be quite moist cakes.
Just a couple of notes on the recipe:
I use muffin papers rather than dainty cupcake papers, mainly so there's more cake.
I felt they needed spices so I added some but feel free to leave them out if you want.
I found the 25 minutes cooking time given by Primrose far too much and my first batch nearly burnt after 21 minutes. I think 17 minutes should be fine for most.
The magazine suggests topping with a brandy flavoured buttercream but I simply brushed mine with apricot jam and topped them with cut out rounds of icing. I also used apricot jam as glue to stick the decorations on.