Choc Cupcakes with Peppermint Buttercream Icing
Chocolatey and delicious, these Choc Cupcakes with Peppermint Buttercream Icing are a great treat for sharing this festive season!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.whitewings.com.au.
Cooking tools:
- Saucepan
- Mixing bowl
- Sifter
- Whisk
- Muffin tin
- Oven
- Stove
- Hand mixer
- Skewer
- Piping bag
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Cooling rack
- Chef's knife
- Mason jar
- Peeler
Ingredients
- 250ml milk
- 220g CSR Caster Sugar
- 200g milk chocolate
- 150g unsalted butter
- 225g White Wings Plain Flour
- 75g Dutch-processed cocoa
- 1¼ tsp bicarb soda
- 165ml buttermilk
- 2 eggs, whisked
- Mini candy canes & white chocolate to decorate
- 375g softened unsalted butter
- 540g CSR Pure Icing Sugar
- 80ml buttermilk
- 2 tsp vanilla bean paste
- 1 tsp peppermint essence
- Red food colouring
- 300ml tall, round jars and ribbon
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