Mince Pie Cupcakes

So, despite all my best intentions….I haven’t posted anything since Vegan MoFo ended. Oops.

I always forget to take photos of anything I make, and, who wants a blog post with no photos?

But I have photos now! Yesterday I made these wonderful Mince Pie Cupcakes and remembered to take some photos.

They were a bit of an experiment as I’ve vaguely heard of mince pie cupcakes before, but never seen any vegan recipes. I wasn’t sure how the moisture would affect it, but they came out fine! I just reduced the soy milk and oil a bit from my usual cupcake recipe, mixed in the mincemeat, and baked!

I used Sainsbury’s mincemeat which I find handy because it has a “vegan” label on it. But actually, most mincemeat that you can buy at the supermarket is vegan – just scan the ingredients quickly!

I wanted to make a brandy buttercream for the top but had no brandy, so I used vanilla instead and I think it came out ok!

• Servings: 12 cupcakes
• Print

Ingredients

• 240g plain flour
• 1.5 tsp baking powder
• 1 tsp bicarb of soda
• pinch salt
• 200ml soy milk
• 1 tbsp cider vinegar
• 70ml sunflower oil
• 125g sugar
• 1 tsp vanilla extract
• 1 jar mincemeat (approx 400g)

Directions

Preheat the oven to 165C/330F

1. Mix all the dry ingredients in a bowl and stir well.
2. In a jug, measure out the soy milk and add the cider vinegar. Leave for a couple of minutes until it starts to curdle.
3. Add the vanilla extract and oil into the soy milk mixture, and whisk until combined.
4. Pour into the dry ingredients, mix well, and add the mincemeat.
5. Mix until fully combined and spoon into cake cases.
6. Bake in the preheated oven for 15-20 minutes, until a knife comes out clean.
7. Cool, and ice once cool!

I’m afraid I don’t have the buttercream recipe as I tend to “wing it”, but it’s just a small amount of vegan butter, a larger amount of sifted icing sugar, a dash of soy milk and a dash of vanilla, mixed to taste. I sprinkled demerara sugar over the top for that sparkly Christmas look!