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.
- 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
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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