Chocolate Mint Flower Cupcakes
- For the cupcakes
- ⅔ cup butter
- 1.333 cups superfine caster sugar
- 3 eggs (beaten)
- 1 cup milk
- 1 ½ cups all-purpose flour
- 1 pinch salt
- 1 tsp baking soda
- 0.333 cup cocoa powder
- For the mint buttercream
- ½ cup unsalted butter
- 1 ¾ cups powdered sugar
- 1 Tbsp cream (35% fat)
- 3 drops peppermint extract
- green Food coloring
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole deep bun tin.
Beat the butter and sugar in a mixing bowl until light and creamy. Beat in the eggs and milk.
Sift in the flour, salt, bicarbonate of soda and cocoa and stir well.
Spoon into the paper cases. Bake for 15-20 minutes, until a skewer inserted into the centre comes out clean. Remove from the tin and place on a wire rack to cool completely.
For the mint buttercream: beat the butter in a bowl until soft. Sift in the icing sugar and beat until smooth. Beat in the cream and peppermint until blended. Stir in a few drops of green food colouring.
Roughly spread the buttercream onto the cakes.
Roll out the green sugarpaste on a surface dusted with icing sugar. Cut out small rounds with a crimped- edged cutter, slightly smaller than the diameter of the cakes and as many small leaf shapes as possible. mark the leaf veins with a cocktail stick.
Place the sugarpaste rounds on the cakes and attach the leaves with a little water.
Roll out the white and red sugarpastes separately as before and cut out flowers and petals using flower and petal cutters.
Arrange the flowers on the cakes, attaching with a dab of water, curving the petals slightly.
Roll small pieces of yellow sugarpaste into tiny balls and place in the centres of the white flowers, attaching with a dab of water.
Roll out the black sugarpaste as before and cut out small discs. Using a fork or skewer, prick holes in the discs. Attach to the red flowers with a dab of water. Leave to dry.