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Peppermint Cream Cupcakes ♥

147 منذ أشهر

These are perfect as a toasty snack for the coming cold months! Eat one with your hot chocolate and use up the remaining marshmallows...

 

Ingredients

Makes: 12 minty cakes

  • 200g self-raising flour
  • 200g caster sugar
  • 200g margarine, melted
  • 3 eggs, beaten
  • 100g unsweetened cocoa powder
  • milk as needed
  • Vanilla Buttercream icing
  • Candy canes
  • Mini marshmallows (optional)

Preparation method

Preheat oven to 150 C / Gas 2. Line tin with paper cases.

Mix together margarine and sugar in a large bowl. Stir in eggs. Sift in flour and cocoa and fold to combine. Stir in a few drops of milk.

Pour into prepared cases and bake in preheated oven for 20-25 minutes. The cakes are ready when a skewer inserted in the middle comes out clean. Allow to cool on wire rack.

Spread an even layer of buttercream on to the cakes – you could stir in  some Vanilla essence first for extra flavour. Place candy canes in a plastic bag and use a rolling pin to crush them to small pieces.  Sprinkle the pieces and mini marshmallows on to the iced cakes.

NOTE: Always ask an adult for help in the kitchen! 

 

 

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