Recipe: Mince pie cupcakes

I’d like to share a recipe from my beautiful friend and fellow food blogger, Jennie (aka Scarlet Scorch Droppers). Jennie and I met at college, and – reflecting on well over a decade of friendship – many of our adventures together, unsurprisingly, seem to revolve around food. From decadent afternoon teas in London, to beachside plates of fried rice on the island of Cheung Chau, to homemade bread dipped in oozy baked Camembert, Jennie and I are avid food fiends – and proud of it! I hope this awesome lady and I will share many more food-related exploits in the years to come.

Jennie’s blog is jam-packed with tempting recipes and mouthwatering photography. She has a special talent for dreaming up fabulous bakes involving chocolate treats – check out her famous Cadburys Creme Egg Brownies, a personal favourite that has now become an Easter tradition.

I’ve chosen this really easy and speedy recipe for festive mince pie cupcakes. The muscovado sugar gives these cakes a gorgeously golden crumb and a slightly dark, treacly flavour, which works perfectly with the surprise mincemeat filling. Jennie’s original recipe yields a small batch of six – I’ve doubled most of the quantities here, because my hungry gang of workmates will collectively consume a big batch of baked goods in a matter of seconds!


Enjoy these cupcakes with a generous dusting of icing sugar over the top (I use a small sieve-style tea strainer for this). Then, if you’re anything like me, satisfy your inner Disney princess by adding a sprinkle of edible glitter.


Merry Christmas!

Recipe: Mince Pie Cupcakes


  • 140g salted butter (or Stork!)
  • 140g light brown muscavado sugar
  • 2 eggs
  • 140g plain flour
  • 2 tsp baking powder
  • 70g ground almonds
  • 1 teaspoon almond extract
  • 12 teaspoons mincemeat


  • Preheat the oven to 180C/160C fan. Line a 12 hole cupcake tin with paper cases.
  • Cream together the butter and sugar until light and pale.
  • Add the egg, flour, baking powder, ground almonds and almond extract. Mix to incorporate, then beat until smooth.
  • Put a generous teaspoon of cake mixture into the bottom of each cupcake case, ensure that the bottom of the case is completely covered with batter, add in a little more if necessary.
  • Put a teaspoon of mincemeat into each case.
  • Top with the remaining batter, ensuring the mincemeat is fully covered.
  • Bake for about 20 minutes, until risen and golden.
  • Cool on a wire rack.

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