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Candy Cane Cupcakes

21 Dec

chocolate peppermint cupcake

Not everyone likes a mince-pie, or a slice of brandy rich, fruity Christmas cake. I mean, there must be something wrong with them, right? But let’s not discriminate. Here’s a festive morsel for those raisin haters out there.

candy cane cupcake

Chocolate & Peppermint cupcakes
makes 16 cupcakes

Ingredients
For the cupcakes
50g cocoa powder
225g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp fine salt
165g butter
250g caster sugar
2 eggs
1 tsp vanilla extract
125ml sour cream

For the icing
400g icing sugar
125g butter
40ml milk
1tsp peppermint essence
16 mini candy canes

Method
1. Preheat the oven to 180/160 fan/Gas 4, and line 2 muffin tins with 16 cupcake cases.

2. Mix the cocoa powder, flour, bicarb of soda, baking powder, and salt together in a bowl.

3. Melt the butter and allow to cool, then beat in the sugar and then the eggs and vanilla. Mix in half the flour mixture followed by half the sour cream. Then mix in the other half of the flour followed by the other half of the sour cream.

4. Divide the mixture between the cupcake cakes and bake for about 20 minutes. Allow to cool slightly then transfer to a wire rack to cool completely.

5. To make the icing beat the butter and icing sugar together until well combined and creamy. Beat in the peppermint essence (you can add more or less to taste). Spread the icing on the cooled cupcakes and top each one with a mini candy cane.