Having allergies in the family doesn't mean you have to miss out on festive food fun. Here's a recipe for Mince Pie Cupcakes from The Intolerant Gourmand that's easy to make and tasty to eat

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Quantity: Serves 12 people

You will need:

For the cupcakes
• 8oz (230g) gluten-free self-raising flour
• 8oz (230g) dairy-free spread
• 8oz (230g) caster sugar
• x4 egg replacer/ x4 eggs
• 2 tsp baking powder
• 4 tbsp dairy-free milk
• 8oz (230g) allergy safe mincemeat (here's a recipe for allergy-safe mincemeat)
• 6oz (170g) dairy-free spread
For the frosting
• 6oz (170g) dairy-free spread
• 12oz (340g) icing sugar
• 3-4 tbsp dairy-free milk

Method:

Preheat the oven to 180c/ 350f/ Gas 4, and line a 12-hole baking tray with cupcake cases.

In a large bowl, add the gluten-free flour, dairy-free spread, caster sugar, egg replacer/eggs, baking powder and dairy-free milk, and mix until well combined. Then add the mincemeat, and stir gently.

Pour into the cupcake cases, and then place in the oven to bake for around 25 minutes, or until the cupcakes have turned a golden brown and are springy to touch.

Remove from the oven and leave to cool for around 10 minutes before turning out onto a wire rack to cool completely.

In a bowl, beat the dairy-free spread with the icing sugar and dairy-free milk until you have a smooth frosting.
Decorate the cupcakes with the frosting, and add some decorations if desired.

Enjoy!