Chopped Pie Cupcakes | Pastry Recipes

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  • Chopped pies with a touch of American baking, turned into cupcakes with and enriched with a brandy cream filling.

    These minced pie cupcakes are special. They combine ground meat in the cake batter as well as the filling, for a double festive hit. Cupcakes are a usual addition to a British Christmas spread, but are very popular with guests who don’t like baking. Rather than the traditional, super-sweet and buttery icing, we covered them with whipped cream, topped with brandy, for a little grown-up kick. However, for the younger ones, you can always skip the alcohol. This is one of our favorite twists on a classic mince pies recipe.


    • 225g self-rising flour

    • 2 tsp mixed spices

    • 175g butter at room temperature

    • 175g soft light brown muscovado sugar

    • 3 large eggs

    • 100ml buttermilk

    • 150g minced meat

    • For garnish :

    • 150g minced meat

    • 300 ml fresh cream

    • 1 tablespoon brandy

    • Icing sugar, for dusting


    • Preheat oven to 180°C/350°F/Gas Mark 4. Line two 12-hole muffin tins with 18 paper liners.

    • Sift together the flour and the mixed spices in a bowl.

    • In another bowl, cream the butter and sugar together for 3-5 minutes until light and creamy. Add the eggs one at a time, mixing all the time. The mixture may look split at this point, but don’t worry, that’s normal.

    • Add a third of the flour and beat well. Add half the buttermilk and beat well. Add another third of the flour and beat well. Add the remaining buttermilk and finally the last third of the flour mixture, beating well between each addition.

    • Drop a dessert spoonful of the cake mix into each paper cup. Place a heaped teaspoon of ground meat over the mixture and top with another dessert spoon of the cake mix. Bake for 20-25 minutes until golden brown and springy to the touch. Transfer to a wire rack to cool.

    • For garnish, pour the minced meat into a small saucepan with a heavy bottom and slowly bring to a boil. Reduce the heat and simmer over low heat for 3 minutes until the suet is cooked. Remove from heat and let cool completely. Whip cream and brandy together until soft peaks form. Gently stir in the cooled minced meat.

    • To decorate, cut off the tops of the cakes, as you would for making butterfly cakes. Using a star-shaped cookie cutter, cut a star out of each cake topper. Pour the minced meat cream on each cake and cover with the cut-out star. Sprinkle with icing sugar.

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    These cream-filled cupcakes are so pretty, it’s worth going a little overboard on the presentation too. Rather than plain muffin tins, we love these brightly colored shiny aluminum versions. Go red and green for a Christmas party, or gold and silver for the New Year. Available at online kitchen stores.

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