Details
Servings
12-16 cupcakes
Prep time
15 minutes
Cooking time
20-30 minutes
capable
cooks
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Ingredients
2 1/2 cups cake flour
2 Tbsp cocoa powder
1 cup buttermilk
2 tsp white vinegar
2 pinches of salt
2 1/2 cups caster sugar
1 1/2 cups butter, room temperature
2 large eggs
1 tsp vanilla bean paste
1-2 tsp black gel food colouring
1 1/2 tsp baking powder
green gel food colouring
peppermint essence
cupcake liners
cupcake pan
1 quantity Swiss meringue buttercream recipe
Directions
- Preheat oven to 350F or 175C. Place cupcake liners in 12 cup cupcake tin. Set aside while you prepare the batter
- Ina stand mixer, cream together butter and caster sugar. Add black gel food colour and vanilla bean paste. then gradually beat in eggs, mixing on low until incorporated.
- In a separate bowl, mix cocoa, flour and salt.
- Gradually transfer your dry ingredients from Step 3 into your butter mixture with a large spoon, adding milk between scoops of dry ingredients.
- Combine baking powder and white vinegar, mixing at medium speed. Your batter should begin to form. If you aren’t satisfied with the colour, feel free to add a little more food colouring, and blend for 5-8 seconds. Keep in mind, your batter should darken when baked.
- Now separate the batter evenly between your cup cake liners ( fill 2/3 full , ovens differ so keep this in mind. Bake for 20-30 minutes, or until a cake tester comes out clean. Leave to cool.
- You can tint the Swiss meringue buttercream to what ever colour you want.
