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Gluten Free Mincemeat Cupcakes

You know that time after Christmas when you are sick of mince pies but still have loads of mincemeat left, that's the perfect time to make these little gluten free beauties. You really can't co wrong with mincemeat cupcakes, it is like a cupcake and a mince pies offspring and is so delicious you won't be able to stop eating them.

Added 8th January 2018
Updated 31st January 2021
Recipe by Alison Wheatley

This recipe is...

  • Dairy Free Dairy Free
  • Low Fat Low Fat

Ingredients

150g sunflower spread
80g caster sugar
150g gluten free plain flour
1/2tsp baking powder
2 large eggs
250g mincemeat
1tbsp brandy
  • Preparation Time: 10 Mins
  • Cooking Time: 20 Mins
  • This recipe makes 15 cupcakes

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. Cream together the sunflower spread (or margarine) with the caster sugar in a large bowl.

2. Sift the flour and baking powder into the creamed mixture and beat in with a wooden spoon.

3. Beat in each egg to form a cake batter.

4. Add the mincemeat to the cake batter and beat well, finally beating in the brandy for that added kick.

5. 3/4 fill 15 cupcake cases and place in an oven preheated to gas mark 6, bake for 20 minutes until golden brown on top. Remove from the oven and cool.

Nutritional Information (Per cupcake)

Calories Carbs Fibre Fat Sugar Protein
179 24g 0g 8g 16g 1g

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