Friday, December 4

Festive Friday - Choc Mint Candy Cane Cupcakes



Going to a christmas party and not sure what to bring?
Does the idea of mince pies appeal to you as much as cutting your grandmothers' toenails?

Here's something a little familiar, yet different.

I take the regular chocolate cupcake, top it with minty royal icing and put a candy cane in it!  It's a little luxurious, refreshing, and hey - it's chocolate!

These look great on a platter enmasse, very christmassy.


Ingredients:

  • 1 1/3 cups self raising flour
  • 3/4 cup cocoa/powdered cooking chocolate
  • 50g butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 3/4 teaspoon vanilla essence
  • 1 cup milk


Method:

Preheat oven to 180 degrees c

Cream butter and sugar in mixer.  Add eggs one by one  and then vanilla essence- mix well and the mix will be creamy at this point.



Sift flour and cocoa in separate bowl.


Add half of the flour and half of the milk to the butter/sugar mix and mix thoroughly, then add the other half.


Mix until well combined, will be light and fluffy/mousse-like.


Lay out cupcake papers - I used the lovely Robert Gordon papers I won from Cathie's competition last month - aren't they beautiful?  If you are using conventional cupcake papers, place in cupcake tins/muffin tins. The mix makes 12 large or 16 regular size cupcakes.


Fill 3/4 of the way up the cupcake paper


Bake for 15-20 mins, test with skewer after 10-15 minutes.

For the icing, mix 1 egg whites until you reach soft peaks.


Add 1.5 cups pure icing sugar and 1/2 tsp peppermint essence and mix until smooth and glossy.


Spoon on and stab with your candy cane!
Hint:  Don't do this if you are going to refrigerate or leave for a while as the candy canes will go ikky with moisture.  Best to put them in shortly before serving.


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7 lovely comments:

PinkPatentMaryJanes on December 4, 2009 at 7:43 AM said... [Reply to this amazing comment]

So pretty!

mum/toddler/babe on December 4, 2009 at 8:26 AM said... [Reply to this amazing comment]

Very cute!

Chantelle {fat mum slim} on December 4, 2009 at 10:21 AM said... [Reply to this amazing comment]

Oh can you PLEASE send one my way? :P

I wish those papers would keep that beautiful colour after cooking. It frustrates me.

Danie on December 4, 2009 at 3:11 PM said... [Reply to this amazing comment]

Yummmmm....might have to give those a shot!

I agree about those papers, its even worse when you decided to make Red Velvet cakes in them!

m.e (Cathie) on December 4, 2009 at 11:01 PM said... [Reply to this amazing comment]

nice!
yeah, I used some blues ones yesterday & the colour afterwards looked horrible..hmmmm
I think they are supposed to be used as decoration only after baking in white papers.

Liss on December 6, 2009 at 9:51 PM said... [Reply to this amazing comment]

I find with the Robert Gordon cupcake papers to fill them up 2/3, then they rise just to the tip or just over, and you can disguise some stuff with icing.

Bought some of the Paper Eskimo ones this week and they're smaller, don't go see-through but stain a little - a bit more exxy too at $5.95 for only 25 of them.

Rina the Mama Bear on December 9, 2009 at 5:50 PM said... [Reply to this amazing comment]

Thanks for submitting to the MIFS carnival!! Yum - these sound really good. Love peppermint.


 

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