Recently I was invited round to a friend’s for a girly night and decided to make some cupcakes to take round.
I turned to the ‘Cupcakes’ book by Carol Pastor that was given to me. The recipe I chose was for ‘Chocolate Mint-filled cupcakes’. But I changed a couple of things around because this was one of those times when trying to follow recipe doesn’t go as planned Firstly, I couldn’t find any caster sugar so used brown sugar instead. The next problem I had was despite following the instructions I produced far too much peppermint cream for piping inside the cupcakes, so rather than producing a separate chocolate frosting as suggested, I added some cocoa powder to make a peppermint cocoa topping.
Don’t worry, despite the overuse of this cream the cupcake is not overwhelmed by peppermint!
For the peppermint cream I mixed 300ml whipping cream with around 1 1/2 teaspoons of peppermint extract and 2tbsps of icing sugar. Whisk this until almost firm peaks are form. Fill a piping bag with this cream insert a round tip nossel into the bottom of the cupcakes and squeeze in the cream gently. You should feel the cupcake almost inflate as the cream is piped in but be carefully not to overpipe! You may get one or two slight leaks of cream from the top of the cupcakes if you’ve piped in too much.
So here’s a hopefully simplified and adapted recipe The Kitchen Belle way…
For the Cake
- 150g butter
- 300g light brown sugar
- 1 tsp peppermint extract
- 3 eggs
- 250ml milk
- a pinch of salt
- 1 tsp baking soda
- 3 tbsp cocoa powder
- Preheat oven to 180°C and grease cupcake tin or prepare cupcake liners.
- Beat together butter and sugar until creamy.
- Add eggs, milk, peppermint and beat some more.
- Add the dry ingredients and mix in.
- Fill the cases/tin with cake mixture and bake for around 15 minutes. My cupcakes were rather large as they went straight into the tin moulds and took around 20 minutes.
- Leave to cool on a wire rack.
For the White cream
- 300ml whipping cream
- 1 1/2 tsp peppermint extract
- 2 tbsp icing sugar
- Whip cream till it starts to thicken slightly then add sugar and extract and whip till almost stiff.
- Spoon into a piping bag with a plain round nozzle.
- Stick the nozzle into the bottom of the cake and pipe in, take note of the instructions earlier so you don’t explode your cupcakes with too much filling. Oh and remember to take the cupcake liners off first if you did use them for baking!
For the Cocoa Cream
- Remaining cream
- 2 tbsp cocoa powder
- 4 tbsp icing sugar
- Mix the cocoa and sugar into the remaining cream (adding less or more according to taste and depending on how much cream you have left) and rewhip if the cream starts to lose its shape.
- Pipe onto the top of the cupcakes in whatever design you like – probably one better than mine! 🙂
The great thing about these cupcakes is that the cool peppermint flavour is very refreshing, so you feel like you can have more than one a day without feeling overwhelmed by sweetness… though maybe having a few cupcakes a day isn’t really a good thing.