Mini Mince Pie Cupcakes

There are times when the thought of making and rolling pastry just seems too much, so here is my quick solution for this year - Mini Pies in a Cupcake. Quick to make, will store well and great warm or cold.

Try using them as a quick dessert with vanilla or lemon ice-cream.

  1. Cream together the butter and sugar until light and fluffy.
  2. Next add the eggs, flour and baking powder alternatively mixing well between each addition.
  3. Add the spices, milk, vanilla and finally the mincemeat. Only mix lightly to allow a slight marbling effect.
  4. Transfer to mini muffin cases and bake in oven @ 180°C/350°F and cook for approximately 15-17 minutes until risen, golden and firm to the touch.
  5. Transfer to a cooling tray and when cool decorate with butter icing or simple glacé icing made by mixing together the icing sugar and water.
  6. Spoon over the cupcakes and decorate as you choose with cherries, edible holly and berries or almonds or candied fruit such as ginger or apricots.
  • 175g/7oz Neills Self Raising Flour
  • 100g/4oz caster sugar
  • 1 level tsp baking powder
  • 100g/4oz softened butter
  • 2 large eggs
  • 2 dsp milk
  • 1 tsp each of cinnamon and mixed spice
  • Few drops of vanilla essence
  • 6 dsp sweet mincemeat


  • 100g/4oz icing sugar
  • 2-3 dsp warm water

To Decorate

  • Cherries
  • Almonds
  • Holly and Berry – edible decorations

To Make

  • 2 mini 12-hole muffin trays
  • Paper cases