Mince Pie Cupcakes

It's nice to know that even cupcakes make an appearance at Christmas time.
It really wouldn't be a celebration without cupcakes!
These are adult Christmas Cupcakes. We have given them as gifts, and of course eaten many ourselves! A party of 1 can is still a cupcake occasion... or is that just sad?

They arose as I had left over fruit mince from the Mince Pies, but are by no means a left over dessert! They are really good... and the cream is a decadent addition!

MINCE PIE CUPCAKES
Makes 6 cupcakes and heaps and heaps of cream.
Adapted from Good to Know
FRUIT MINCE
(this makes HEAPS! Use the left overs in Christmas Mince Pies

INGREDIENTS   
500g mixed dried fruit
1 apple, grated
50 grams dates
25 ml boiling water
Dash of bicarb
1 tablespoon Marmalade
1 teaspoon Ground Ginger
1 teaspoon Cinnamon
1 teaspoon Mixed Spice
125ml Port or Sherry
125 Water
65ml Brandy

INSTRUCTIONS
Place the dates in a bowl, cover with the boiling water and add the bicarb.
Allow to sit for 20 minutes then blend until puréed.
Place all the fruit mince ingredients, including the date mixture, into a large saucepan.
Bring to the boil over a medium heat, then turn to low and simmer for 1 hour.
Blend slightly to combine all the ingredients using a hand mixer.

If you are making the mince in advance store in warmed glass jars.
Keep in a dark and cool cupboard, shaking occasionally.
Can keep for up to 1 month.

CUPCAKES
INGREDIENTS
65 grams Chickpeas, (canned and drained)
1/4 cup coconut flour
1 teaspoon Mixed Spice
2 teaspoons baking powder
1/2 teaspoon baking soda (bicarb
1/4 cup dates
30ml boiling water
Dash of salt
1 Tablespoon Maple Syrup
1 teaspoons vanilla extract
2 tablespoon maple syrup
1 teaspoon vinegar

INSTRUCTIONS
Pre heat oven to 180C
Place the dates in a bowl with the boiling water and bicarb and allow to sit for at least 20 minutes. Once softened, place the mixture in the blender and purée.
Place drained chickpeas in clean blender and purée.
To the blender, add coconut flour, baking powder, spice and salt. Blend on high until ground into a fine mixture.
To a mixing bowl with the whisk attachment on, add the egg whites and whisk on high until frothy.
Add the puréed dates and whisk in high.
Add vanilla, maple syrup and finally egg yolks and mix on high.
Add the blended mixture (chickpeas etc) and whisk on low for 1 minute. You may need to scrape the sides of the bowl during this step to ensure it is combined properly.
Add milk and vinegar and mix on medium until combined (this won't take too long).
Place 6 cupcake liners in muffin tray and spray liners with oil spray.
Place a spoonful of mixture in each liner.
Place a teaspoon of fruit mince in the middle of each cupcake liner.
Top with more cupcake mixture and smooth the top.
Bake for 18 minutes, or until cook through.
Remove from oven and allow to cool.

Once cooled
Use a small star cutter (or a knife to make a small circle cut out) cut a small piece of the top of the cupcake and remove.
Spoon Brandy Mince Cream (see below) onto the cupcake and top with cut segment of cake.
Keep in fridge.

BRANDY MINCE CREAM
INGREDIENTS
1 Can Coconut Cream, can opened and left in fridge overnight.
150 grams Fruit Mince
1 Tablespoon Brandy(optional)
2 teaspoons Vanilla Extract
2 teaspoons Maple Syrup

INSTRUCTIONS
Spoon thickened Coconut Cream from the can, discarding the watering remains.
Place the cream, Brandy, Vanilla and Maple Syrup in the bowl of a kitchen stand mixer with a whisk attachment.
Whisk on high until thickened (5 minutes).
Add fruit mince and whisk on medium until combined.
Store in fridge (will thicken as it gets colder)