Mincepie cupcakes with eggnog and cream cheese frosting.
Soft spiced cupcakes with a surprise mincemeat filling, topped with a cream cheese eggnog frosting.
Okay, truth time … I’ve never had eggnog! I know, I know, shock horror! But here in the UK it’s not really a thing. But recently when searching M&S for Kombucha which is a whole other story, I discovered their eggnog cream. I had been wanted to try making a Christmas bake with eggnog for a while after seeing loads of amazing looking bakes on Pintrest but having never made it and not exactly having access to it I had pretty much given up.
Que my trip to M&S, you can have a look at the Eggnog Cream here. But at the time of writing it looks like it’s sold out online, but you can pop into your local M&S and grab a bottle, it was on offer for £6. If you don’t live near a M&S you can always make your own, this recipe here from Jamie Oliver looks great, having never made Eggnog myself I can’t promise the recipe is good but I trust Jamie Oliver 100%.
The centre of these cupcakes are filled with a mincemeat mix, I just used the large end of a cupcake piping nozzle to pop a hole out of the top. You can make your own mincemeat, my recipe is available here, or you can buy a jar, it’s totally up to you, no judgement here, not everyone has the time to make everything home made and making your own can end up much more expensive. But if you have extra time this Christmas making a huge batch of mincemeat and popping it in a jar to use over the festive season is a great idea.
These cupcakes are fantastic for the festive season, so quick and easy to prepare but really impress a crowd as they make it look like you have gone the extra mile, and I’m all about minimum effort and maximum payoff. So why not take these to your next Christmas fair or party and really impress your guests.
Ingredients -for the cupcakes
- 150 g butter, room temperature
- 150 g soft brown sugar
- 3 eggs
- 150 g self-raising flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp allspice
- 1tbs milk
- 1 tsp nutmeg
- 100g mincemeat
- Decoration of your choosing, I chose little edible snowflakes but use whatever you can get your hands on.
Tip: if you can’t get self raising flour use plain and add 1tsp of baking powder and 1/2 tsp of bicarbonate of soda/baking soda
Ingredients – for the frosting
- 150g soft butter
- 150g icing sugar
- 250g full fat mascarpone
- 50ml eggnog or eggnog liquor
Method – for the cupcakes
1. Preheat the oven to 180C/160C fan/ gas 4. Place 12 paper cupcake cases into a muffin tin
2. Cream together the butter and sugar until light and fluffy using an electric whisk.
3. Sift the flour into a bowl adding the spices
3. Add the eggs into the creamed butter and sugar one at a time beating well in-between each. If the mixture looks like it will curdle add a tablespoon of flour and beat well.
4. Divide the mixture between the cupcake cases.
5. Bake for 15-20 minutes until golden and spring back when pressed lightly. Leave to cool completely on a wire rack.
Method – for the filling
To fill the cupcakes with mincemeat, take a small round cutter, about half the size of the cupcake, I used the large end of a cupcake piping nozzle. Press the cutter half way into the cupcake, give it a quick wiggle and when you remove it you should take a section of cupcake away. Discard this and fill the hole with mincemeat.
Method – for the frosting
- In a bowl, beat together the butter and the sugar until pale and creamy.
- Add the mascarpone and the eggnog and beat together well.
- Add to a piping bag fitted with the nozzle of your choice.
- Pipe the cupcakes with a swirl of the frosting.
- Add your chosen decoration to the frosting and serve.
And there you have it, my mince pie cupcakes with eggnog frosting recipe! If you give this recipe a go let me know how it turns out by tagging @whatseatingmanchester in your social media post.