For the recipe Chocolate Peppermint Cream Cupcakes
|115 g||Margarine (4 oz) Softened|
|115 g||Light Brown Sugar (4 oz)|
|2.5 ml||Dr. Oetker Madagascan Vanilla Extract (½ tsp)|
|100 g||Plain Flour (3 ½ oz)|
|15 g||Cocoa Powder (½ oz)|
|7.5 g||Dr. Oetker Baking Powder (1 ½ tsp)|
|50 g||Dr. Oetker White Chocolate Chips (2 oz)|
|2||Medium Eggs , Beaten|
|150 g||Icing Sugar (5 oz)|
|5 ml||Dr. Oetker American Peppermint Extract (1 tsp)|
|Dr. Oetker Chocolatey Strands|
Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line 10 cup cake tins with brown Cupcake Cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy-light in texture. Stir in the Natural Vanilla Extract.
Gradually whisk in the eggs, then sift the flour, cocoa and Baking Powder on top. Add the Chocolate Chips and using a large metal spoon, carefully fold the dry ingredients into the eggy mixture.
Spoon into the Cupcake Cases and bake on the middle shelf in the oven for 16-18 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
For the icing, sift the icing sugar into a mixing bowl and add the natural peppermint extract and 20-25ml (4-5tsp) warm water to make a smooth, spreadable icing.
Spread the icing thickly over each cup cake and sprinkle with Chocolatey Strands before the icing begins to set. Allow the icing to set for a few minutes before serving.
|PER SERVING||PER 100G/ ML|