Chocolate & Peppermint Christmas Cupcakes
Author: Jenny Paulin
Cook time:
Total time:
Serves: 16
- 200g unsalted butter
- 200g caster sugar
- 175g self raising flour
- 25g good quality cocoa powder
- 4 eggs
- **FR0STING**
- 100g white chooclate, melted
- 1 tub of Betty Crocker ready made vanilla buttercream
- 3 peppermint candy canes , bashed with a rolling pin to make crumbs
- *DECORATION**
- 1 Lakeland 2 part silicone Christmas chocolate mould set
- 150g white chocolate
- 150g milk chocolate
- Pre heat the oven to 180 oC/160 oC fan
- Beat together the butter and sugar until soft and creamy
- Add the eggs and a spoonful of the flour and beat for a few more minutes
- Then fold in the remaining flour and cocoa powder
- Divide the batter between your 16 cup cake paper cases
- Place in the oven and cook for 20 minutes until cooked through
- Remove and allow to cool thoroughly
- **DECORATION**
- Melt the white and milk in 2 seperate bowls
- Pour into the moulds to make 8 of each chocolates
- Place in the fridge to set for a couple of hours (or the freezer if you are short on time)
- **FROSTING**
- Place the buttercream, peppermint bits and melted white chocolate into a bowl and mix well
- Pour into 2 piping bags (Unless you have a large one) and pipe onto your cakes once they have cooled completely
- Top each cake with one of the chocolate shapes
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/12/chocolate-peppermint-christmas-cupcakes.html
3.2.2885