With the other cupcakes packed up and ready to go to work |
Chocomint Cupcakes with Peppermint Cream Cheese Frosting (from Baking=Love)
2 c flour
1 3/4 c caster sugar3/4 c cocoa
2 tsp baking powder
1 tsp baking soda
1 1/4 tsp salt
4 Tbsp vegetable shortening (I had some Kremelta leftover from Harry's party)
1/2 c vegetable oil
1/2 c water
3 eggs
1 c sour cream
2 tsp peppermint extract
Line two 12 cup muffin tins and preheat oven to 180C. (I got about 30 cupcakes from this mix and even then I overfilled the liners a bit)
Place flour, caster sugar, cocoa, baking powder, baking soda and salt in a large bowl. Rub in shortening until it resembles bread crumbs.
Make a well in the centre and add eggs, oil, water, peppermint extract and sour cream.
Beat on high for 1 minute to incorporate.
Fill the baking cups about 2/3 - 3/4 full.
6. Bake for 20 - 25 minutes or when a toothpick comes out clean. Transfer immediately to a wire rack and allow to cool completely before frosting.
Peppermint Cream Cheese Frosting
250g cream cheese, room temperature
120g unsalted butter, room temperature
big pinch of salt
big pinch of salt
2 tsp peppermint extract
4-5 icing sugar or an much as you need to get the right consistency
optional: green food colouring
Candy canes to decorate
Candy canes to decorate
Beat butter until fluffy. Add cream cheese and beat
just enough to incorporate.
Add icing sugar 1/2 cup at a time, beating only to just incorporate. Add peppermint extract and a drop or two of food colouring and beat to only just mixed through.
Pipe onto or ice the cooled cupcakes.
Cupcakes will keep in an airtight container in the refrigerator for 3-4 days.
Just before serving, crush the candy canes in a ziplock bag using a rolling pin and sprinkle on top of the cupcakes. The candy canes will melt into the icing if they are left for too long before eating them.
Add icing sugar 1/2 cup at a time, beating only to just incorporate. Add peppermint extract and a drop or two of food colouring and beat to only just mixed through.
Pipe onto or ice the cooled cupcakes.
Cupcakes will keep in an airtight container in the refrigerator for 3-4 days.
Just before serving, crush the candy canes in a ziplock bag using a rolling pin and sprinkle on top of the cupcakes. The candy canes will melt into the icing if they are left for too long before eating them.
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