Sunday, 5 January 2014
Peppermint mocha cupcakes
We all know that on pretty much everyones resolution list is a variation of; lose weight, eat healthy, workout 5000 times a week. In all honesty I think people should start there diets on the 7th, for me the 6th is the day christmas is finally over, the day you have to put down your tree (alternatively know as killing christmas) and your house goes from looking like a joyous wondrous magical place to a dull lifeless vessel...maybe a slight exaggeration but I'm sure anyone who loves christmas will agree if at least for the first few days, until you adjust to the lack of warm glow from the tree and the absence of red coloured object scattered around. And my mugs, oh my! my christmas mugs have to go back on there lonely top shelf for the next 9 months; i say this hypothetically as although my christmas mugs do reside on the top shelf I still use the this-isn't-obviously-christmasy-and-could-potentially-just-look-like-a-wintery-mug mugs for as long as possible.
I know starting on the 7th sort of contradicts the whole, new year, new start, new me kind of attitude that almost everyone billows into the new year proclaiming with there gym membership, trainers and bag of veggies in hand, but why start if christmas isn't over? and let me re-iterate that christmas is not over until the 6th. So why don't we curl up on the sofa, get in the last few hours of staring at the christmas tree and enjoy a peppermint mocha cupcake.
Modified from the primrose bakery
For the cupcakes
110g demerera sugar
120g light brown sugar
2 free range eggs
125g self-raising flour, sifted
80g plain flour, sifted
40g cocoa powder, sifted
1/2 tsp pure vanilla extract
1/2 tsp peppermint extract
1 tbsp instant coffee
500g icing sugar
1/4 tsp peppermint extract
1/2 tsp vanilla extract
23 tbsp milk
10g cocoa powder
1 tbsp milk
80g icing sugar
Pre-heat the oven to 180C/350F/Gas mark 4 and line a muffin tray.
In a large mixing bowl cream the butter/margarine and sugars until the mixture is pale and smooth. Add the eggs one at a time mixing after each addition.
Combine the two flours and cocoa powder in a separate bowl and mix. Mix the vanilla, peppermint and instant coffee into the milk in a jug and stir to combine. Add in a third of the flour mixture to the batter and beat, then add a third of the milk mixture and beat, do this until all the wet and dry ingredients are combined.
Spoon the mixture into 12 cupcake cases, filling them about two thirds full. Bake in a pre-heated oven for 25 minutes until raised and springy to the touch.
Leave the cakes to cool for about 10 minutes in the muffin tray then transfer to a wire rack.
For the peppermint icing, place butter and margarine in a bowl and whisk until light and fluffy. Add in the rest of the ingredients and mix until combined.
Combine all ingredients for the chocolate icing then heat in the microwave for a few seconds so that it's runny.
Pipe the peppermint icing on top of the cupcakes and drizzle the runny chocolate icing over the peppermint icing. Top with crushed candy canes or peppermint candies, leave till the chocolate icing has set and enjoy!
Note: make sure you add the crushed candy canes before serving otherwise they go a little gooey left in the tin