Nothing says Christmas more than mince pies, so we've come up with a twist on this classic and created mince pie cupcakes that just so happen to be totally free from!
We've joined forces with the fab Supernanny UK to bring some festive cheer to those who are dealing with allergies.
Christmas is full of delicious food, and with this comes worries about how to deal effectively with allergies, whilst still attempting to ensure little ones don't miss out. It can prove quite tricky, so we've shared our christmas take on the classic mince pie. We've come up with a totally free from mince pie cupcake that everyone can enjoy. Little ones can even help make them too!
Check out the original recipe over on the Supernanny UK website here!
Mince Pie Cupcakes
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 12 cupcakes
You will need:
For the cupcakes
- 8oz (230g) gluten-free self-raising flour (we used Free From Fairy Flour)
- 8oz (230g) dairy-free spread
- 8oz (230g) golden caster sugar
- x4 egg replacer
- 2 tsp baking powder
- 4 tbsp dairy-free milk
- 8oz (230g) allergy safe mincemeat (link to my recipe)
For the frosting
- 6oz (170g) dairy-free spread
- 12oz (340g) icing sugar
- 3-4 tbsp dairy-free milk
Preheat the oven to 180c/ 350f/ Gas 4, and line a 12-hole baking tray with cupcake cases.
In a large bowl, add the gluten-free flour, dairy-free spread, caster sugar, egg replacer/eggs, baking powder and dairy-free milk, and mix until well combined. Then add the mincemeat, and stir gently.
Pour into the cupcake cases, and then place in the oven to bake for around 25 minutes, or until the cupcakes have turned a golden brown and are springy to touch.
Remove from the oven and leave to cool for around 10 minutes before turning out onto a wire rack to cool completely.
In a bowl, beat the dairy-free spread with the icing sugar and dairy-free milk until you have a smooth frosting.
Decorate the cupcakes with the frosting, and add some decorations if desired (little ones will love to help with this!)
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