Makes: 15 mini cupcakes

Mince Pie Cupcakes

Mince Pie Cupcakes

Ingredients:

  • 75g Arla Lactofree® Spreadable
  • 75g dark muscavado sugar
  • 75g self-raising flour
  • 1 free range egg
  • Half teaspoon of vanilla essence
  • Quarter teaspoon of cinnamon
  • Jar of mincemeat

Method:

  1. Preheat the oven to 200 degrees and line a mini cupcake baking tray with mini cupcake cases
  2. Cream the Arla Lactofree® Spreadable and sugar together in a mixing bowl
  3. Add the vanilla essence
  4. Beat in the egg and then combine the mincemeat
  5. Fold in the flour and cinnamon
  6. Distribute the mixture evenly between the cupcake cases
  7. Bake for 10-12 minutes and leave to cool completely

To make the icing drizzle and decoration

Chocolate Lactofree free buttercream

Ingredients:

  • 400g icing sugar
  • 50g Arla Lactofree® Spreadable
  • 25g cocoa powder
  • White, Green and red sugar paste for decoration, a small holly cutter is useful but not necessary

Method:

  1. Prepare the chocolate buttercream by combining all the ingredients together in a mixing bowl until you have your desired consistency
  2. Place in the centre of each a shape made from the white sugar paste moulded like icing drizzle. Create a holly leaf with the green sugar paste using a holly cutter if you have one or just making a leaf shape if you don't. Then add two small balls made from the red sugar paste to look like the holly berries.

Recipe courtesy of Arla Lactofree®, the UK's premier lactose-free dairy range.


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