Week 40 - Improved Sweet Mince Muffins with Cinnamon Cream Frosting.

Anyone who has followed my blog will know that I created some sweet mincemeat muffins last year...well, that time of year has rolled around again and hubby is craving them again! I decided to start again and try to make them a little more caramelised on top with a hint of Christmas about them other than the mincemeat. Hope you like them :)

Ingredients:

8oz Self Raising Flour
8oz Caster Sugar
8oz Butter
3 Eggs
1 cup of Sweet Mincemeat
Sprinkle of Cinnamon
2 tblsp Brown Sugar

12oz Icing Sugar
6oz Butter
2 tsp Cinnamon
1 tsp Vanilla Extract
Chocolate covered coffee beans
Combine the sugar and butter and whisk until well blended. Add the eggs one at a time making sure you pull down the mix from the sides of the bowl before adding the next.
Sieve the flour and add slowly to your eggy mix. When fully mixed add the Sweet Mincemeat and blend well.
Spoon into muffin cases and sprinkle with the cinnamon and brown sugar. Bake at 180 degrees for approx 25 minutes, take out when topping is hard and a skewer comes out of the cake clean.
Leave to cool completely.
Mix together all the ingredients for the frosting except the coffee beans. Make sure you have a firm mix that will hold up well on the cakes and pip in swirls. Finish with a chocolate coffee bean or decoration of your choice.Please try and let me know what you think (these are yummy fresh out of the oven too but you have to skip the frosting - only downside to having the first ones!) LOL