Mint cupcakes

Mint cupcakes

By
From
Bake and Decorate
Makes
16-18
Photographer
Laura Edwards

I love the contrast between chocolate cake and this pale mint buttercream. Be careful, when buying the chocolate, to avoid a bar with a fondant centre! Naturally, the chocolate itself should contain the mint flavour.

Ingredients

Quantity Ingredient
1 Family chocolate cake, made with mint dark chocolate
18 cupcake cases
200g unsalted butter, softened
250g icing sugar, sifted
few drops peppermint extract, to taste
1 pot green food colour paste
18 sprigs Crystallised flowers and leaves

Method

  1. Preheat the oven to 180ºC.
  2. Place the paper cases into a cupcake tin and divide the batter between them. Bake for 25–30 minutes. When they spring back to the touch, remove to cool on a wire rack.
  3. Meanwhile, beat together the butter and icing sugar for a good 5 minutes until really light, then add the peppermint extract and a touch of green food colour paste.
  4. With a palette knife, spread buttercream on to the cupcakes and decorate each with a sprig of mint.
Tags:
Baking
Cakes
decorating
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