Peppermint cream cupcakes
Skill level: Bit of effort
We love these retro Christmas cupcakes by Victoria Threader, featuring homemade peppermint creams and sweets on top of a delicious chocolate sponge. Find out how to make your own with our exclusive recipe...
- 110g butter
- 110g dark chocolate
- 10g coffee granules
- 60g self-raising flour
- 60g plain flour
- 10g cornflour
- 25g cocoa powder
- 1/4tsp bicarbonate of soda
- 240g caster sugar
- 2 eggs, lightly beaten
- 3 tsp vegetable oil
- 50ml buttermilk
- 80ml water
- 12 After Eights
- 100g 48% dark chocolate
- 125g unsalted butter chopped and at room temperature
- 140g icing sugar
- 1 ½ tsp of vanilla extract
- 100g white fondant
- 50g royal icing sugar
- White edible glitter
- Ice blue food colouring paste (Victoria used Sugarflair's Ice Blue)
- Red food colouring paste (Victoria used Sugarflair's Christmas Red)
- 1 egg white
- 340g icing sugar
- Few drops of peppermint essence
- 12-hole deep muffin pan
- 12 cases
- Sweet cutter (Victoria got hers from cakecraftworld.co.uk)
- Snowflake cutter, (Victoria got hers from cakecraftworld.co.uk)
- 3.5cm circular biscuit cutter
- Wilton 2A Tip
- Parchment piping bag for the sweets
- Large piping bag for the buttercream
- Line a baking sheet with baking parchment (non-stick baking sheet). Whisk the egg white lightly in a bowl until it is frothy but not stiff.
- Sift the icing sugar into the bowl and then stir it into the egg white with a wooden spoon until the mixture is stiff.
- Knead in the peppermint essence. Roll out the mixture with a rolling pin until it is 1/4inch thick and cut 12 small circles with the cutter. Leave to set for 24 hours.
- Preheat the oven to 160°C/320°F/Gas Mark 3 and line your baking tray with paper cases.
- Add butter, chopped chocolate, coffee and 80ml water in a large bowl over a pan of boiling water, stir gently until melted then remove from the heat and allow to cool
- Sift flours, cocoa and bicarbonate of soda into large bowl. Stir in sugar and make a well in the centre. Add the combined egg, oil and buttermilk and the chocolate mixture, stirring with a large spoon until completely combined.
- Fill cupcake cases to 2/3 full and bake for 20 minutes. Pop the cupcakes onto a wire rack to cool for 10 minutes. Then, while they are still warm but not hot, use an apple corer to cut a hole in the centre of each cake, almost to the bottom. Bend an After Eight in half and pop in the hole, then place half of the scooped-out cake back in the hole to fill. Repeat for each cupcake.
- To make the buttercream, melt the chocolate in the microwave on 30 second bursts until smooth. Add all the ingredients into a large bowl and mix with an electric whisk for about 5 minutes until light and fluffy.
- Attach the tip to the piping bag. Pipe 1 plain ring onto the cupcake by applying pressure to the bag and, starting in the middle of the cake, pipe in a quick circular motion so you have a plain quite flat swirl.
- When the peppermint creams are ready, add one to the top of the chocolate buttercream and decorate with a snowflake or sweets.
- To make the snowflake, add a little ice blue food colour to 50g of the fondant. Roll it out to 1/4inch thick and use the snowflake cutter to cut out 6 snowflakes. Place these on the top of the peppermint creams.
- To make the sweets, add a little red colour to 50g of white fondant, roll it out to 1/4inch thick and cut 6 sweet shapes. Then mix 50g of royal icing sugar and a few drops of water to make a paste thick enough to pipe. Add the paste to a parchment piping bag and snip off the end, then pipe spirals onto the sweets and a dot onto the triangle at either end.
- When the icing has set, add the sweets to the top of the peppermint creams. Sprinkle with edible glitter.