BLOGMAS Day 19 // Home-Made Mince Pies

I know it’s really easy to pick up a pack of mince pies in just about supermarket at the moment, but this year I thought it’d be fun to give making them myself a go. They’re actually really quick and easy to make if you pick up a jar of mincemeat, so here is the recipe I followed to make home-made mince pies!



450g plain flour

250g unsalted butter

lemon zest

150g icing sugar

2 egg whites



To make the pastry:

Place the flour and butter in a food processor, give it a quick burst at high speed to reduce it to a crumb-like consistency.

Then add the lemon zest and icing sugar and give it another quick burst.

Finally add the egg whites and enough milk to bring the dough together. Wrap it in cling film and chill for 1 hour or overnight.

To make the mince pies:

Preheat the oven to 170°c (fan) /190°c/gas mark 5. Roll out the pastry on a lightly floured worktop and, using a fluted pastry cuter, cut out circles to fit fairy-cake racks.

Place in the tins and fill with 1 heaped teaspoon mincemeat.

Roll the trimmings and cut out shapes slightly smaller than the pie diameter and lay one in the centre of each pie.

Bake for 15 minutes until the pastry is pale gold. Leave to cool, then dust with icing sugar and remove from the tins.

They can be served warm, about 20 minutes out of the oven, or reheated for 5 minutes at 150°c (fan)/170°c /gas mark 3.

It really is as quick and simple as that, so I would wholeheartedly recommend giving these a go, because you can show off your baking skills, with minimal effort!


Let me know if you’re making/have made mince pies this year, or what your favourite Christmas baking treat is!

BLOGMAS Day 13 // Candy-Cane Cupcakes

Christmas comes with loads of traditional baking goodies, (and trust me, I’ve got some coming up soon!) but this year I wanted to make something fun and different.

So this year I’ve combined two of my favourite food/Christmas treats, and created the candy-cane cupcake! These cupcakes have a refreshing mint taste, just like candy canes, with a red and white striped frosting. These cupcakes are a great treat, and even make an adorable present!IMG_0072


For the sponge:

80g unsalted butter           1/4 tsp salt

240ml whole milk          1 tsp vanilla essence

2 large eggs                   280g caster sugar

240g plain flour               1 tbsp baking powder

For the frosting:

500g icing sugar          160g unsalted butter

4 tsp peppermint essence          50ml whole milk

red food colouring       edible glitter (any colour!)


Preheat the oven to 190°c, and line a muffin tin with muffin cases.

Mix together the butter, sugar, flour, baking powder and salt until the mixture resembles fine breadcrumbs.

Place the milk in a jug with the vanilla essence, add the eggs and mix together by hand. Then pour 3/4 of this mixture into the dry mixture and mix on a low speed to combine. Slowly increase the speed until all of the ingredients are well mixed together.

Fill the muffin cases 2/3 full. Bake for 18-20 minutes until well-risen and springy to the touch. Then leave them on a wire rack to cool.

For the icing, mix the icing sugar, butter and peppermint essence on a low speed until the mixture is sandy in consistency.

Gradually add the milk and mix until well combined, then increase the speed until light and fluffy.

Split the frosting into two bowls, adding the red food colouring to one bowl.

Finally, fill the piping bag with half white and half red frosting, alternating the colours and ensuring they touch one another, and are not on top of each other. This will ensure the frosting is striped like a candy-cane! Ice your cakes, and you’re done!IMG_0070IMG_0075

That’s it for today’s recipe, I hope you guys enjoyed this post! Let me know if you’re going to make these, I’d love to see them!