Simple Icing Christmas Cupcakes

Delicious Christmas Cupcakes with a mince twist!

Makes  16 regular cupcakes


115g butter at room temperature

230g caster sugar

2tsp good quality vanilla extract

230g plain flour

2tsp baking powder

3 large eggs

200g mincemeat

½ tsp mixed spice

½ tsp nutmeg, freshly grated if possible

2 tsp brandy, optional

Simple Icing – Liqueur

350g Simple Icing/Royal Icing

2 tsps Grand Marnier Liqueur(or liqueur of your choice)

60ml water


Preheat oven to 160C(180C/350F/gas mark 4 and line a muffin tray with cupcake cases.

In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take approx 3 – 5 mins using an electric hand mixer. Add the vanilla and mix well. Add the eggs, one at a time, mixing for a few minutes after each addition.

Sift the flour and baking powder together in a separate bowl. Fold into the butter-sugar mixture in three parts, making sure each is fully incorporated before adding the next. Stir in the mincemeat, spices and brandy if using.

Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full. Bake in the oven for 20 minutes or until the cakes are golden brown. To check they are cooked, insert a skewer into the centre of one of the cakes, it should come out clean.

Remove from the oven and leave the cakes in their tin for about 10 minutes before carefully placing on a wire rack to cool.

Once they are completely cool, ice the cupcakes with Simple Icing.

Simple Icing:

Place one pack of Simple Icing in a large mixing bowl. Add 60 ml water and using an electric mixer wet the powder at slow speed, then beat at high speed for 5 mins, add liqueur and fold into icing until fully blended.