Easy peasy - you just add some mincemeat to a cupcake recipe then ice with brandy buttercream and sprinkle with red sugar crystals.
They were incredibly light, but still nice and moist. I made them smaller than my regular cupcake size because I wanted to use the gold liners and so I have another dozen in the freezer for Christmas tea.
Recipe found here.
Oooh, yum! I have a bit of mincemeat left over from Gina's pies. Mmmmm.
ReplyDeletedelicious cupcakes!!!
ReplyDeleteLove those cupcakes!
ReplyDeleteThey sound good. Think I'll have to give those a try!
ReplyDeleteNice bblog thanks for posting
ReplyDelete