100g/ about 7 tbsp unsalted butter, cold and cubed
2 large eggs
zest of 1 orange
100ml/3.5 fl oz whole milk mixed with 1 tbsp lemon juice
5 tbsp mincemeat
1 container vanilla frosting
Instructions
Preheat the oven to 350/180°. Line a muffin tin with cupcake cases, or butter the tin generously.
Prep tip - if you haven't already cubed the butter, do it now! Cube it, pop it back into the fridge until you need it.
In a large bowl mix the flour, brown sugar, ground almonds, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
Now it's time to cut the butter into the flour mixture. You can do this one of three ways: in a food processor, with a stand mixer with a paddle attachment, or with a dough cutter or two knives. Whatever way you choose, cut the butter into the flour until it resembles sand.
Add the eggs to the flour and mix them in. The dough will be thick and sort of odd looking.
Now mix in the milk and zest. Stir until you have an evenly mixed batter.
Gently fold in the mincemeat.
Pour the batter into the prepared cupcake cases filling ¾ of the way.
Bake for 20-23 minutes.
Let cool completely then frost.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2014/12/18/mince-pie-cupcakes/