(Makes about 15 cupcakes)

180 g self-raising flour
1 tsp baking powder
1 tsp mixed spice
180 ml butter
180 g light soft brown sugar
3 eggs, beaten
4 tbsp mincemeat
2 tbsp chopped dried cranberries
Butter frosting or thick glacé icing
Sprinkles and edible Christmas decorations

Preheat the oven to 180˚C and line muffin tins with paper cases.

Sift together the flour, baking powder and mixed spice. Put the butter and sugar into a large mixing bowl and, using an electric whisk, beat them until they are light and fluffy.

Beat in the eggs, one at a time, adding a tablespoon of the flour with each one, then fold in the remaining flour and stir in the mincemeat and cranberries. Divide the mixture between the paper cases and bake for about 20 minutes until well-risen and brown. Cool on a wire rack.

Either pipe or spread swirls of butter frosting on to the cakes or spread with thick white glacé icing, then decorate with marzipan stars or holly leaves, gold or silver balls, glittery sprinkles or other edible decorations.