For this month’s recipe we are helping you get into the festive spirit with a twist on a timeless classic.
Preparation time: 20 minutes
Cooking time: 25 minutes
100g soft butter
100g caster sugar
2 large eggs
1tsp almond extract
100g self-raising flour
25g ground almonds
75g soft butter
75g icing sugar
1.Preheat oven to 190ºC/170ºC fan/gas mark 5.
2.Beat together the butter and caster sugar in a mixing bowl until light and fluffy.
3.Add the eggs one at a time, beating until fully combined. Stir in the almond extract.
4.Sift in the flour and ground almonds and mix until fully combined.
5.Place 6 cupcake cases into a cupcake tin and pour the mixture carefully into each case.
6.Use the back of a teaspoon to make a dip in the centre of each cupcake, then add a generous teaspoon of mincemeat into this dip.
7.Bake for 20-25 minutes until the cakes are golden brown.
8.In the meantime, make the buttercream by beating the butter until soft, adding the icing sugar a spoonful at a time and beating until fully combined.
9.Once removed from the oven, let the cupcakes cool on a rack until they reach room temperature. At this point you can either use a piping bag or a spoon to top them with the buttercream.