Christmas really is fast approaching and I am
already in residence on my parents’ sofa, drinking copious amounts of tea/mulled
cider/champagne and scoffing chocolates/biscuits/mince pies. And lets face it
Christmas wouldn’t be Christmas without a good mince pie. I actually indulged
in my first of the season back at the beginning of December after a visit to Betty’s in York, and it was deliciously
light and full of festive flavour. Feeling that it may be hard to beat I decided
to follow in the tradition of previous years (when I used mincemeat in Danish
pastries and cookies)
and came up with a slightly alternative Christmas treat. When deciding on what
to do with the stash of mincemeat in the cupboards I was inspired by the obvious accompaniment
of custard….and so the mince pie and custard cupcake was born.
INGREDIENTS
For the
cake
200g
caster sugar
225g
butter
200g
plain flour
3
tablespoons custard powder
Seeds
from half a vanilla pod
2
teaspoons baking powder
4 eggs
2
tablespoons milk
½ jar (approx.
200g) mincemeat (or you could make
your own!!)
For the
icing
200g icing sugar
3 tablespoons custard
powder
1 tablespoon skimmed
milk powder
200ml double cream
300 ml milk
Seeds from half a
vanilla pod
50g butter
For the cakes set the oven to 180°C / 350°F / GM4. Line a
cup cake tin with cupcake cases (this recipe makes approx. 15 medium sized cupcakes).
Beat the caster sugar and butter together until light and
fluffy. Then add the eggs and the vanilla seeds. Finally gradually fold in all
of the dry ingredients until well combined. If the mixture seems a little dry
and stiff at this point stir in the milk.
Divide half of the mixture between the prepared cake cases.
Then take the mincemeat and dollop a teaspoon full into the cake cases, on top
of the sponge mixture already in the tins.
Finally top the mincemeat with the
remaining cake mixture so that the mincemeat is covered by cake mixture.
Transfer the cakes to the oven for twenty minutes until
lightly golden in colour and firm to the touch.
Remove from the oven and allow to cool completely before
icing.
In the mean time you can make the icing…mix half of the
icing sugar with the custard powder, milk powder, vanilla seeds and 2
tablespoons of the milk in a heatproof jug. Stir together to make a smooth, thick
paste.
Meanwhile heat the remaining milk and cream together in a
large saucepan and place over a gentle heat until the mixture begins to simmer.
Remove from the heat and pour the warm milk mixture into the jug, whisking as
you do so until the custard paste in fully mixed into the milk.
Then pour the custard back into the pan and return to the
heat. Continue whisking until the custard becomes thick and glossy. Remove from
the heat, transfer to a plastic tub and cover the top with a layer on cling
film. Transfer to the fridge and allow to cool completely.
Once cool remove the custard mix from the fridge. Transfer
to a bowl, add the remaining icing sugar and butter and whisk until thick and
creamy. And now the custard icing is ready to use to decorate your cakes.
Once the cakes have been piped/smothered in icing tuck in
and enjoy as an alternative to your usual mince pie.
This recipe was inspired by this cake from Nigella
Lawson and this cake from BBC
Good Food.
