Preheat the oven to 180°C/160°C fan/gas 5 and line a twelve-hole muffin tin with paper cases.
Whisk the butter and sugar together in a mixer or use an electric whisk until pale and fluffy. Add in the eggs, one at a time, and mix well.
In a separate bowl, sieve the flour, baking powder, bicarbonate of soda and ½ teaspoon of salt together and set to one side. Separately, mix together the milk, oil and brandy and also set to one side.
Add one-third of the flour mixture into the batter and mix well, followed by one-third of the milk/oil mixture. Repeat until all the flour mixture and milk/oil mixture has been incorporated. Stir in the mincemeat.
Using an ice-cream scoop, fill the paper cases until they are two-thirds full with cake batter. Bake for 18-20 minutes, or until a cocktail stick comes out clean. Take out and leave to cool on a wire rack.
FOR THE BRANDY BUTTER ICING:
In a clean bowl, whisk the butter until it is pale and creamy and then slowly add in the icing sugar until it is all incorporated and the mixture is smooth and fluffy. Add the brandy and mix in well.
Top each cupcake with a generous amount of brandy buttercream and decorate with sprinkles.
Notes
Note: If using a bundt tin or something similar, just cook a little longer and just keep an eye on it for simple water icing. All you need is icing sugar and water or orange juice. Mix to a lump-free smooth paste that isn’t too runny but will run down the cake without sliding off completely.