Choc-Peppermint Cupcakes

Choc-Peppermint Cupcakes
Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 12 people
Difficulty level: 3 out of 4

14 Ingredients

Number of servings
12
Buttercream
  • 2tablespoons milk
  • 750grams icing sugar mixture
  • 375grams unsalted butter, softened
  • 1tablespoons peppermint essence
  • 2-4 drops red gel food colouring
Cupcakes
  • 2teaspoons baking powder
  • 3/4 cup plain flour
  • 80grams butter, melted
  • 1/2 cup milk
  • 1/2teaspoons vanilla essence
  • 1/4 cup cocoa powder
  • 12 small candy canes
  • 2 free range eggs, lightly beaten
  • 1/2 cup caster sugar

Nutrition per serving

2720 Kilojoules or 648 Calories
31% of daily energy intake*
Protein
3.2grams
Fat
33.4grams
Carbs
84.2grams
Sugars
76.2grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Preheat oven to 160°C. Line a 12-hole muffin tray with paper cases.

Step 2 of 5

To make the cupcakes, sift flour, cocoa powder and baking powder into a large mixing bowl. Add sugar and make a well in the centre. Add butter, milk, egg and vanilla. Stir together until just combined.

Step 3 of 5

Divide mixture evenly between cases. Bake for 15 minutes or until just cooked through. Cool in pan for 5 minutes then transfer to a wire rack to cool completely.

Step 4 of 5

Meanwhile, to make the buttercream, place butter in the bowl of an electric mixer and beat on medium speed for 5 minutes or until pale and creamy. Reduce speed to low and gradually add icing sugar, milk and peppermint essence. Beat until well combined.

Step 5 of 5

Fit a piping bag with a 1cm star piping tip. Using a small paintbrush, paint three evenly spaced lines of gel colouring inside piping bag. Carefully fill bag with buttercream. Pipe swirls onto cupcakes. Top with candy canes.

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