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Monday, 28 December 2015

Peppermint Candy Cane Cupcakes


Inspired by this cake on Audra Fullerton's blog, these cupcakes were my go-to bake this Christmas. 

Ingredients for the cupcakes
140g caster sugar
220g plain flour 
45g cocoa powder
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup boiling water
For the ganache (cheat version)
100g chocolate spread
a few drops of peppermint extract
For the frosting

85g cream cheese
115g soft butter
350g icing sugar
1/2 tsp vanilla extract
a few drops of peppermint extract
For the decorations
mini candy canes

Method
1. To make the cupcakes, preheat the oven to 180. Combine all the dry ingredients in a mixing bowl. One by one, add the wet ingredients, mixing after every addition.
2. Bake for 15 minutes. Use a cake tester to check they are done and it comes out clean. Leave to cool.
3. To make the ganache, mix the peppermint extract into the chocolate spread and leave on one side. 
4. To make the frosting, beat the butter and cream cheese together. Add the extracts. Slowly add the icing sugar, a third at a time until smooth and thick. 
5. To assemble, level off the cupcakes to ensure a flat top. Spread some ganache on top of each cake. Fit a piping back with a star nozzle. Pipe a swirl of frosting on top of each cake. Place a candy cane on top.

Ta da! A very different, chocolatey, rich, minty, delicious Christmassy bake! X Bo