The humble humbug gets a makeover with these fabulous, dairy-free mint humbug cupcakes, topped with swirled buttercream frosting.
Mint Humbug Cupcakes
by Eloise Dowell (Eloise's Dairy-Free Delights) Ingredients: Cupcakes:- 250g plain flour
- 250g caster sugar
- 250g self-raising flour
- 1/2 tsp bicarbonate of soda
- Pinch of salt
- 4 eggs
- 250g dairy free margarine
- 1 1/2 tbsp. unsweetened almond milk
- Black food colouring
- Yellow food colouring
- Peppermint extract
- 200g dairy free butter
- 600 icing sugar
- Black food colouring
- Yellow food colouring
- Preheat the oven to gas mark 4/ 180C
- Cream the butter until pale and fluffy. Add the sifted sugar, flour, salt, and then the eggs and milk and beat until fully combined.
- Separate the mixture evenly between two bowls and put peppermint extract in both bowls. Colour one bowl with yellow food colouring, and the other with black food colouring,
- Scoop the mixture into the cupcake cases until they are two-thirds full, alternating the colours to form layers.
- Place into the oven for 15-20 minutes or until a skewer inserted comes out clean and has a springy feel when touched. Transfer to a wire rack to cool.
- Cream the butter in an electric stand mixture until pale and fluffy for 4-5 minutes on a medium to high speed. Sift the icing sugar into another bowl and add to the butter in 2 additions. Beat well after each addition. Scrape the sides of the mixer, and beat on low speed for 2 minutes.
- Separate the buttercream evenly between two bowls; colour one with yellow food colouring and one with black food colouring.
- Place the buttercream in a piping bag, layering one colour on top of one another, and pipe onto the cupcakes. Decorate with mint humbugs and serve.
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