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Friday, 18 November 2016

How to bake | Festive hot chocolate cupcakes complete with mini candy canes


Nothing screams Christmas quite like numerous mugs of hot chocolate, do you agree? Now, wait for this, this is the exciting part; if you were to chuck a couple of candy canes into the mix, you've got what could be considered a festive overload- the inner Elf in me just can't handle it.  

Only well, said hot chocolate isn't hot chocolate of the usual kind. Nope, they're cupcakes- can life get any better?... Well I'll let you lot be the judges of that after you've had a browse of the recipe...

The ingredients you'll need; 

Cupcakes:
•2 large eggs 
•115g caster sugar 
•115g self-raising flour 
•115g margarine or butter
•1 teaspoon cocoa powder 
•1/2 teaspoon baking powder 

Buttercream:
•185g icing sugar, sifted 
•125g butter or margarine
•1 tsp vanilla extract 
•3/4 tsp peppermint extract 

Decoration:
•Mini candy canes 
•Mini marshmallows 
•Mini chocolate chips 
•Gingerbread decorations (optional) 



Method: 

Cupcakes:
1.) Before you get started you'll want to pre-heat the oven to 190c/Gas 5, and grease all of your teacup cases with baking release spray. 

*Psst, if you want to be a copy cat, you'll want to dash out to Wilkinson's especially for a box of teacup cases- preferably before you pre-heat the oven mind. 

2.) Are you back from Wilko's yet? Yes? Then you're ready to get started. In a mixing bowl, cream the butter and sugar until light and fluffy. 

3.) The next task is to gradually beat in the eggs. Sift the flour, baking powder, and cocoa over in batches, and beat well to combine. 

4.) Then carefully spoon the mixture into your prepared teacup cases- you'll be feeling like you should maybe be on a cookery show with your 'I made these earlier' cases- and bake for 25 minutes. Screw what the food tech teacher used to tell you, just go ahead and lick the bowl like you're a five year old all over again. Ahh, nostalgia. 



Buttercream: 
1.) Whisk 125g worth of butter with a whisk for 5-10 minutes so it's extra fluffy and then sift 185g worth of icing sugar into the same bowl. 

2.) Combine the icing sugar and butter, and whisk for a further 5 minutes. PS- don't forget to add a small splash of peppermint extract at the very last minute. Oh, and here's another tip, pop the finished buttercream into the fridge to set as it makes for neater piping. 

3.) To mimic a cream topped hot chocolate you'll want to use a piping bag, complete with a Wilton 2D nozzle to pipe your buttercream. Rule #5 in the baking world; never attempt to pipe buttercream onto warm cupcakes, the result...  A disastrous mess. 

4.) Then finish with a generous amount of mini marshmallows, mini chocolate chips, and a mini candy cane. Oh, and don't forget to sprinkle with a dusting of cocoa powder for a real hot chocolatey feel. 

And violĂ , your very own festive themed hot chocolate cupcakes. Will you be trying them out? 


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