Baking

Peppermint Chocolate Cupcakes 

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These hot chocolate inspired cupcakes are delicious and incredibly  Christmassy. They are made up of a chocolate sponge cupcake, peppermint buttercream and adorable decorations.

Ingredients for chocolate cupcakes:

110g (4oz) Butter or Margarine

110g (4oz) Caster Sugar

2 Medium Eggs

75g (3oz) Self-Raising Flour

25g (1oz) Cocoa Powder

Baking Cases

 

Ingredients for the buttercream:

250g (10oz) Butter

300g (12oz) Icing Sugar

2tbsp Milk

4-6 drops Peppermint Extract

 

Decorations:

Candy canes

Marshmallows

Chocolate Shavings

Red and Green Food Colouring

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Instructions:

  1. Pre-heat the oven to 180C/350F/Gas Mark 4. Place your baking cases into a cupcake tin.
  2. Cream together the butter and sugar until it is light and fluffy.  Gradually add in the eggs adding flour if the mixture begins to curdle. Sift the rest of your flour and cocoa powder and fold with a metal spoon.
  3. Spoon the mixture into your baking cases and bake for 15-20 minutes until they are well risen and firm on top. Leave them to cool on a wire rack.
  4. Cream the butter, milk, icing sugar and peppermint extract until light and fluffy. Continue to add icing sugar until your buttercream is the consistency you want.
  5. Into an icing bag line two rows; one with red food colouring, the other with green. Then gradually spoon in your buttercream. Your icing will have green and red stripes (like a peppermint).
  6. Finish off your cakes by icing them to look like whipped cream, adding a candy cane to look like a handle and sprinkle on marshmallows, chocolate shavings and broken candy canes.

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Thank you for reading!

Jade Anna x


 

 

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