Mint Buttercream Cupcakes
1 hr 25 min.
- For the cupcakes
- 1 ¼ cups all-purpose flour
- 1 tsp Baking powder
- ¼ tsp salt
- ½ cup milk
- 1 tsp peppermint extract
- ½ cup unsalted butter
- 1 cup superfine caster sugar
- 1 large egg
- 2 large egg whites
- For the topping
- 1 ¼ cups good quality white chocolate (chopped)
- 1 cup unsalted butter
- 2 ½ cups powdered sugar (more if needed)
- 1 pinch salt
- ¼ cup cream (48% fat)
- ½ tsp peppermint extract
- To decorate
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Sift together the flour, baking powder and salt and set aside.
Stir together the milk and peppermint extract and set aside.
Beat the butter and sugar in a mixing bowl until light and fluffy.
Gradually beat in the eggs and egg whites until blended.
Beat in half the flour mixture until combined, then beat in the peppermint milk. Gradually beat in the remaining flour mixture.
Spoon into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the topping: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Set aside to cool.
Beat the butter until very soft. Sift in the icing sugar and salt and beat until smooth.
Whisk in the cream and peppermint extract until blended. Stir in the cooled chocolate and beat well until smooth. The mixture should be stiff enough to pipe. Beat in more icing sugar if necessary.
Spoon into a piping bag with a plain or ribbon nozzle and pipe coils on top of the cakes.
Sift over a little icing sugar and decorate with mint leaves.