For the muffins:

• 175g butter, softened
• 175g soft light brown muscovado sugar
• 3 large eggs
• 225g self-raising flour
• 100ml buttermilk
• 8 drops Mulling Spices Spice Drops®
• 150g mincemeat
• 2 tbsp icing or confectioner’s sugar, to taste

For the icing

• 300 ml double cream
• 1 tbsp. brandy
• 6 drops Clove Spice Drops®
• 6 drops Cardamom Spice Drops®
• Silver balls for decorating
• 2 tbsp confectioner’s sugar or icing sugar, to taste
• a few washed redcurrants, for decorating

1. Preheat the oven to 180°C/350°F/gas 4. Line muffin tins with paper cases.
2. In a bowl, cream the butter and sugar together for 3-5 minutes until light and fluffy. Add the eggs one at a time, mixing continuously. The mixture might look split at this stage, but that is alright.
3. Fold in the flour and mix. Add the buttermilk and beat well. Add the Mulling Spices Spice Drops® and stir once again.
4. Place a spoonful of the cake mix into each paper case. Spoon a rounded teaspoon full of mincemeat over the mixture and cover with another spoonful of the cake mix.
5. Bake for 20-25 minutes until golden brown and springy to the touch.
6. Transfer to a wire rack to cool. While the muffins are cooling, prepare the icing.
7. For the icing: whip the cream and brandy together till it makes soft peaks. Mix in the Clove and Cardamom Spice Drops®.

To decorate, pipe the cream mixture and make swirls on the muffins and decorate with silver sugar balls, icing sugar and redcurrants to give a festive touch.