Its festive cupcake time!
Here are three easy was to holly-jolly up some hum-drum buns. I’ve used a chocolate sponge with a peppermint buttercream as my base ( see recipe bellow ) and gone bonkers with the wrapping.
For a candy-cane effect frosting simply paint stripes on the inside of your piping bag with red gel food colouring, fill the bag with buttercream and pipe a luscious swirl.
This disco tree decoration is easily created using mini marshmallows and edible glitter. Cut the marshmallows diagonally in half and let them fall into a bowl of glitter. The sparkles will stick to the gooey centres causing a snow trimmed leaf effect. Pipe a tall, thin swirl of buttercream and arrange your shimmering leaves as above. Top with an edible gold star. ( I think gold foil cupcake cases could have been nice here )
For a mono-chic cupcake, top your moist chocolate sponge and peppermint icing with an after dinner mint. Boom.
Moist Chocolate Cupcakes With a Peppermint Frosting
5 large egg whites
185g butter, melted
1oog ground almonds
180g golden icing sugar
50g plain flour
30g good quality cocoa powder
100g salted butter
100g unsalted butter
300g icing sugar
1-2tsp peppermint essence – adjust to taste
Line a 12 hole cupcake tin with paper cases.
Preheat oven to 180C/ 160C fan forced.
Whisk the egg whites in bowl until amalgamated and lightly frothed.
Stir in the melted butter, ground almonds and sifted icing sugar. Then sift in the flour and cocoa powder and mix in gently.
Spoon into cupcake cases and place tin in the centre of the preheated oven for 20 – 25 mins.
For the frosting, beat the two butters together until super light and fluffy. Beat in the sifted icing sugar and keep mixing for a couple of minutes so that the icing is very fluffy.Add the essence to taste.
When the cupcakes are completely cool decorate as desired.
HO HO HO Happy Baking!.
Love Lemony x