A yummy, easy recipe, you can make with pretty basic ingredients. The cakes are tasty and can be dyed for a fun touch!
Advertisement
Ingredients
Cakes
150g Caster Sugar
150g Unsalted Butter (softened)
2 Eggs
150g Self-Raising Flour
2 Tbsp Milk
2-3 tsp Peppermint extract/flavouring
(Optional) Green Food Colouring
100g Dark Chocolate cut into small chunks/Chips
Topping
150g Caster Sugar
150g Unsalted Butter (softened)
2 Eggs
150g Self-Raising Flour
2 Tbsp Milk
2-3 tsp Peppermint extract/flavouring
(Optional) Green Food Colouring
100g Dark Chocolate cut into small chunks/Chips
150g Unsalted Butter (softened)
300g Icing Sugar
20-30g Dark Chocolate
Method
STEP 1
Pre-heat Oven to 200°C/400°F/Gas Mark 6, Line a cupcake tin with 12 cupcake cases and set to one side.
STEP 2
In a large bowl or food processor, beat the softened butter and sugar together until light and fluffy. Add the eggs, one at a time. You may want to add a little of your flour to stop it curdling, as you add the eggs.
STEP 3
Fold in the remaining Flour and mix well before adding the Milk. Add your Green Food Colouring at this point if you want it. Slowly add your Peppermint Extract/Flavouring, start with 2 tsps and add more to taste.
STEP 4
Add your Chocolate chunks/chips and mix well until evenly distributed. Divide evenly between your cases, filling each one around 1/2-2/3 full. Bake in the oven for 15-20 mins. They will brown slightly on top, should be firm to touch and a skewer should come out clean from the centre.
STEP 5
Whilst you let the cakes cool, make the Buttercream icing by beating the Butter and Icing Sugar in a bowl until well mixed and stiff.
STEP 6
Pipe/Spoon your icing onto your cakes (be liberal!) and then grate your remaining dark chocolate over the cakes.