Recipe to Share.
Chocolate Cupcake Mix
Ingredients:
1 cup Water
1 cup Castor sugar
1 1/2 cups Self Raising flour
2 Eggs room temperature
2 table spoons Cocoa
120g Butter
1/2 teaspoon Baking Soda
Method:
Preheat moderate oven (170/ 180 deg C). In saucepan simmer Water, Sugar, Butter, Cocoa, and Baking Soda for 5 mins then leave to stand until just warm. In mixing bowl sift flour add eggs and pour in cooled ingredients mix gently or fold until combined. Spoon into desired size patty pans cooking time will vary from 10 mins for mini cakes to 30 mins for Texas size muffin cakes. I like to take the cake out when it 'just' springs back and may be a tiny bit tacky still on the top, as the will finish cooking a bit after they are taken from the oven. When tray has cooled a little turn out onto rack to complete cooling, then they'll be ready to decorate. The cake on it's own also freezes well in airtight container so if you are preping for a party make some a week ahead.
Peppermint Icing (Frosting) and Decorations
This is my favourite best ever basic butter cream topping with a bit extra added in! Makes enough mix for 12 large cupcakes.
Ingredients:
125 g Unsalted Butter Room temperature (If you want a whiter finish you can substitute some butter for Cofa )
1 1/2 cups of Icing Sugar Mixture
1 Tablespoon Milk room temperature
2 drops Green Colour ( can add more or less depending on the brand and type of food colouring)
1/2 teaspoon Peppermint Essence ( you can also add more or less to taste)
A few VERY crushed Oreo's
Method:
Using an electric mixer, beat butter in a bowl until it turns pale. Gradually adding icing sugar and milk into the mixture alternately, beating constantly until combined and smooth. Mix in colour and flavour to taste (just a little at a time so as not too overdo it) Fold in Crushed Oreo. Put into piping bag and swirl on! Nearly done, Mmmmmm. Have you been able to restrain yourself so far? There are some great piping tips and technique over at...
http://glorioustreats.blogspot.com.au/2011/08/cupcake-basics-how-to-frost-cupcakes.html
Finally and last but not least every Sundae has to have some chocolate drizzled across the top. I have melted a small amount of milk chocolate for mine and using a spoon drizzle lines across, You'll need to work fast here so with a little helper put chocolate star sprinkles of before chocolate sets. Dust with some green edible glitter and you're done. Your Chocolate Peppermint Sundae Cupcake is ready to eat. My kids say they taste just like Choc mint biscuits! They don't last long here in this house.
