A lil baking on a Sunday...enjoy 🙂
Peppermint Crisp Cupcakes
150g Stork Bake margarine, softened
150g light muscovado sugar
3 large eggs, whisked
150g self-raising flour
1 teaspoon vanilla essence or extract
Pinch of salt
Peppermint Crisp Icing
80g Stork Bake margarine, softened
250g (2 cups) icing sugar, sifted
1 x 360g tinned caramel, whisked
1 x 150g bar peppermint crisp, crushed
Mini coconut biscuits, to garnish
Preheat the oven to 180°C Line a 12-hole muffin tin with cupcake cases.
Cream the Stork Bake and sugar in the bowl of an electric mixer fitted with the paddle attachment for at least 8 minutes or until very light and fluffy.
Add the eggs one at a time, beating well between each addition.
Sift in the flour, baking powder and add the vanilla and salt. Mix until just combined.
Drop a heaped spoonful of batter into each cupcake case (they should be half full) and bake in the preheated oven for 15-20 minutes or until springy to the touch.
Allow to cool completely.
To make the frosting, cream the Stork Bake and 2 tbsp of caramel together until light and fluffy.
Add the sifted icing sugar and whip until light. Add half the peppermint crisp (keeping the rest for garnish). Place the icing in a piping bag fitted with a star nozzle.
Pipe a teaspoonful of caramel into the centre of each cupcake.
Pipe the icing around and on top of the caramel then sprinkle over the remaining crushed peppermint crisp.
Garnish the cupcakes with the mini biscuits.