Penguin Topped Mint Muffins

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Penguin Topped Mint Muffins
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1 hr 40 min.


For the cupcakes
½ cup butter
½ cup superfine caster sugar
2 eggs (beaten)
1 ¼ cups self-rising flour (sifted)
½ cup milk
1 tsp peppermint extract
For the frosting
cup unsalted butter
2 cups powdered sugar
peppermint extract
To decorate
5 Candy cane (crushed)
For the penguins and stars
2 ½ cups white Sugar paste
1 ¼ cups black Sugar paste
red Food coloring
yellow Food coloring
How healthy are the main ingredients?

Preparation steps

For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole muffin tin.
Beat the butter and sugar in a mixing bowl until light and fluffy.
Gradually beat in the eggs, beating until fully incorporated into the mixture.
Sift in the dry ingredients and gently stir into the mixture. Stir in the milk and peppermint essence to give a soft dropping consistency.
Spoon the mixture into the paper cases. Bake for about 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 frosting: beat the butter until soft. Sift in the icing sugar and beat until smooth. Stir in the peppermint essence until smooth.
Spoon onto the cakes and sprinkle with crushed candy canes.
For the penguins and stars: roll 12 medium sized balls of white sugarpaste for the penguin 'bodies'
Roll 12 small pieces of black sugarpaste into smaller balls and attach to the bodies with a dab of water. Shape most of the remaining black sugarpaste into sausage shapes, then brush lightly with water and press onto the sides of the bodies, , smoothing the edges with your finger.
Knead red colouring into about 1/4 of the remaining white sugarpaste. Shape 12 small pieces into 'hats' and a further 12 into bows. Attach to the penguins with a dab of water.
Roll 12 small sausage shapes and 12 tiny balls from the white sugarpaste and brush with water. Attach to the hats as in the photo.
Roll very small pieces of white sugarpaste for the 'eyes' and and attach with a dab of water. Roll tiny balls from the remaining black sugarpaste and flatten. Attach to the eyes with a dab of water.
Reserve a little white sugarpaste for the snowflakes. Knead yellow colouring into the remaining white sugarpaste. Shape 24 'feet' and 12 'noses'. Place the feet on the cakes and sit the penguins on top. Attach the noses to the penguins with a dab of water.
Roll out the remaining yellow sugarpaste on a surface dusted with icing sugar and cut out 24 open stars using a cutter or card template. Place on the cakes as in the photo.
Roll out the reserve white sugarpaste and cut out 12 small snowflakes using a cutter or card template. Brush lightly with water and attach to the hats. Leave to dry.