For the brandy buttercream
Pre-heat your oven to 190ºC/170ºC fan.
Beat together the butter (100g) and caster sugar (100g) until light and fluffy.
Add the eggs (2 eggs) one at a time, beat after adding each egg until full combined.
Add the almond extract (1 tsp).
Sift in the self-raising flour (100g) and ground almonds (25g) and mix until fully combined.
Divide the mixture equally between 6 cupcake cases.
Use the back of a teaspoon to make a dip in the centre of each cupcake.
Add a generous teaspoon of mincemeat into the centre of each cupcake (120g in total).
Bake for 20-25 minutes until the top of the cupcakes is golden (sadly the skewer test doesn’t work on these due to the mincemeat centre).
Place onto a cooling rack to cool while you make the buttercream.
Make the buttercream by beating 75g butter until soft. Add the icing sugar (75g) a spoon at a time (as this helps to prevent sugar flying everywhere) and beat until fully combined.
If you’ve been using a mixer you want to switch to doing the next bit by hand. Add the brandy (35ml) very gradually to the butter/icing sugar mix. Beat in each addition until fully combined before adding more.
Place the buttercream into a piping bag and pipe into the cupcakes.
Top with a few festive sprinkles.
Calories: 515kcal | Carbohydrates: 54g | Protein: 5.1g | Fat: 28.7g | Saturated Fat: 16.2g | Sodium: 80mg | Fiber: 1g | Sugar: 41.7g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.