This is the first of the recipes that I've made for the season - Peppermint Mocha Cupcakes! A rich mocha cake with a hint of mint, topped with a light peppermint frosting- Yummy!
I've wanted to try this for ages since I scribbled the recipe down from somewhere or other and I've finally got the chance to.
Seriously- make these, you won't regret it!
(Makes about 15)
For the cakes:
59g cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
113g softened butter/soft spread
1/2 peppermint essence
1 tablespoon instant coffee
4 fl oz. hot coffee
For the frosting:
160g softened butter
450g icing sugar
1/2 teaspoon vanilla essence
1 teaspoon peppermint essence
1 teaspoon red food colouring
Preheat oven to 180C
Add flour, cocoa powder, sugar, baking soda and salt in a bowl and mix, then beat in butter, eggs and peppermint essence .
Add half the coffee (instant and hot coffee) and beat for 20 seconds before adding the rest.
Beat until the cake mixture is smooth then divaide evenly into cupcake cases.
Bake for 18-22 minutes or until the cakes spring back when touched then leave to cool
To make the frosting: Divide the butter equally between two bowls and cream both lots.
Add half of the icing sugar gradually to each bowl and mix as you go.
Pour 25ml milk into a jug, add half the peppermint and vanilla and stir.
Add the milk mix to one of the bowls of buttercream and combine until it reaches desired consistency.
Repeat this with the second half of the milk and essences, this time add the food colouring also and mix into the other bowl of buttercream.
Spoon each of the frosting into the piping bag so half is white and half red (You can get special piping bags for this but I just about managed with a normal one!) and pipe onto cakes.
I topped the cakes with mini candy canes but if you cant find ones small enough, you could crush some regular ones and crumble them on top!