food

Vegan Fruit Mince Pie Cupcakes

These vegan fruit mince pie cupcakes are absolutely yum! You'll learn to make my vegan vanilla cupcake, delicious fruit filling and vegan short crust pastry. There’s nothing boring about these gorgeous Christmas treats!

food

Vegan Fruit Mince Pie Cupcakes

These vegan fruit mince pie cupcakes are absolutely yum! You'll learn to make my vegan vanilla cupcake, delicious fruit filling and vegan short crust pastry. There’s nothing boring about these gorgeous Christmas treats!

Ingredients

Vegan Fruit Mince Pie

  • 1 1/2 cups flour
  • 1 cup caster (superfine) sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup soy milk
  • 1/2 cup vegetable oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure vanilla extract
  • Icing sugar to dust

Fruit Filling

  • 1 1/2 cup Mixed dried fruit
  • 1/2 cup Orange juice

Shortcrust Pastry

  • 60 grams plain flour
  • 2 tablespoons icing sugar
  • 3 tablespoons margarine

Steps

Vegan Fruit Mince Pie

  1. Pre-heat oven to 180C (320F)
  2. Add all the dry ingredients to a large mixing bowl and mix on low speed to help them combine mix all your wet ingredients together in a large jug and add to your dry ingredients until everything is just mixed in.
  3. Stop the mixer, scrape down the bowl and mix for a final 20 seconds.
  4. Place a pastry disk at the bottom of your cupcakes liners and scoop batter into your cupcake tin lined with cupcake liners filling up about 3/4 of the way. Bake for 20-25 min or until a skewer comes out clean and set aside to cool on a cooling rack before frosting. Keep the oven on 180C (320F).
  5. While your cupcakes are baking and cooling, take your fruit mince pie filling out of the fridge and drain into a bowl using a sift.
  6. Place the drained fruit onto a baking tray lined with baking paper and spread out. Bake for 10-15 min on 180C (320F) or until the fruit has dried out a little bit but not completely.
  7. Core the center of the cupcakes and fill with fruit filling.
  8. Using a Wilton 6B star tip frost your cupcakes in a swirl motion using my vegan buttercream frosting.
  9. Place a little more fruit filling on top and a little pastry star before you dust the entire thing with icing sugar.

Fruit Filling

  1. Place your fruit mince in a large mixing bowl, pour orange juice over it, cover it with cling/plastic wrap and allow to soak for 30 min in the fridge.

Shortcrust Pastry

  1. Pre-heat oven to 180C (320F).
  2. Start off by placing your flour and icing sugar in a mixing bowl and mix on low speed until everything is combined. Now at this stage it should be a dough. Not too crumbly but not sticky. If you feel it needs more flour add a tablespoon at a time, or if you feel it's too dry add a teaspoon of soy milk at a time and mix until you get it to a dough consistency.
  3. Wrap the dough with cling/plastic wrap and place it in the fridge for 30 min to firm up.
  4. Once the dough is chilled, take it out of the fridge. Place it on top of a piece of baking paper and place another sheet of paper on top.
  5. Roll out to about 1/2 centimeters (0.2 inches) in thickness and cut out shapes. You want to have 12 circles (make sure they fit at the bottom of the cupcake liners) and 12 small stars.
  6. Bake them for 10-12 min or until they're nice and golden brown. If it takes longer than or quicker than 10-12 min, don't freak out! Everyone's oven is different. Set them aside to cool down.