I’m still trying to come up with a name for these because Christmas cupcakes sounds really blah (which they are anything BUT)…someone on my Instragram suggested cuppies because they really are a beautiful marriage between an almond cupcake and mince pie.
Being fortunate enough to live in the country and down the road from the best farm store ever, I manage to a find a few tubs of grass-fed raw cream. This cream is like liquid manna and utterly gorgeous and silky smooth with a beautiful yellow colour – you know where the name of the colour originated, not the white stuff we buy in the supermarket . I added a tot of brandy, whipped it up and pipped it on in an elaborate swirl and totally leveled up these cuppies to insanely delicious!!
The fruit mince that is used to stuff the middle is homemade of course, because A. it is way cheaper and B. it is waaaaay more tasty and C. (just adding an extra point) you know exactly what ingredients it contains, no hidden nasties!
At this time of the year I like to make a big batch of fruit mincemeat an keep it in the fridge as my kryptonite. Once its made up and bottled in the fridge, these cuppies become a doddle to make. The fruit mincemeat is the most time consuming as it needs to cook down slowly – when I say time consuming, I mean about 1/2 an hour or 45 min, you have to remember I’m an instant gratification cook.
Once the almond cupcakes are baked and cooled, I use a melon baller to scoop out the center and cram it full with the beautifully tart Bramley apple mincemeat, pop the top back on and pip the cream over. Just a note on the cream, if you cant get hold of raw cream or are lactose intolerant then use whipped coconut cream or a thick coconut yoghurt or simply serve it as is!
To see how I scoop and fill, head over to my Instagram highlights to watch the full demo.