Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4 and line a 12-hole muffin tray with paper muffin cases. Bubble together all the mincemeat ingredients in a pan over a high heat, uncovered, for 10 minutes or until nearly all the liquid has evaporated. Remove from the heat and set aside to cool.
2. Cream the butter in a large bowl or the bowl of an electric food mixer. Add the caster sugar and beat until light and fluffy. Whisk the eggs in a small bowl for a few seconds or until just mixed, then gradually add them to the creamed butter mixture, beating all the time. Beat in the cooled mincemeat, then sift in the flour and baking powder, and fold in gently.
3. Divide the mixture among the muffin cases and bake for 25-30 minutes or until well risen, deep golden on top and lightly springy to the touch. Remove from the oven and leave to cool for 5 minutes before transferring to a wire rack to cool completely.
   Tip

   The mincemeat recipe is quick to make and can be used immediately but, if you prefer, you can substitute 175g ready-made mincemeat. The holly leaves add a festive touch. Try mini muffins, too – half a batch of the mixture in a muffin tin will make 24 and they take 15 minutes to bake.
4. Meanwhile, make the holly leaves. Dust your worktop with icing sugar and roll out the green icing to about 5mm thick. Use a holly leaf cutter to stamp out the leaves. Then, using a sharp knife, score a line along the length of each leaf and lines radiating out to the spikes. Set aside.
5. While the muffins are cooling, make the icing. Whisk together all the ingredients and spread on to the cooled cupcakes. Decorate with the holly leaves, adding one or two to each muffin, depending on their size.