Crunchie Peppermint Cupcakes

Another Gluten-free cooking for kids recipe

These cupcakes started appearing at birthday  parties just before Christmas and they are now legendary .  With a subtle hint of peppermint in the buttercream icing and a crunchie peppermint topping, they are seriously good. How good is good? Well parents are now requesting them and I've almost been run down in the school corridor by one parent who wanted the recipe. 

Yield

24- 30 cupcakes

Preparation time

1 hour including baking time

Ingredients

225ml milk
1 tbs white wine vinegar
45g cocoa powder
100g plain gluten free flour
180g ground almonds
1 tsp bicarbonate of soda
1 tsp baking powder
½ tsp salt
1 tsp xanthan gum
100g unsalted butter
300g caster sugar
2 eggs
1 tsp vanilla essence
For the buttercream icing and topping
200g icing sugar
50g unsalted butter
A pinch of salt
3 tbs milk
1/4 tsp natural peppermint essence
1 x large Crunchie Bar
1 x Peppermint Candy Cane

Directions

 Preheat oven 180 C. Line  2 x 12 standard size cupcake tins with greaseproof paper liners

Combine the milk and vinegar in a bowl and allow to stand for 10 minutes. In another bowl sift the cocoa powder removing any lumps. Add 75ml of hot water, stirring to make a smooth paste and set aside. In a large bowl, combine the flour, ground almonds, bicarbonate of soda, baking powder, xanthan gum and salt and set aside.

Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one by one beating after each addition. Add the vanilla essence. Using a large metal spoon, fold in the cocoa paste. Now add the flour and almond mixture alternately with the milk, folding through gently. Do not over mix.

Using two large spoons, drop spoonfuls of batter into each cupcake tin, filling them no more than two thirds. Bake 15-18 minutes or until a wooden skewer inserted into the centre comes out clean. Leave to cool for a few minutes before turning out onto a wire rack. Allow to cool completely before icing with butter cream icing.

To make the icing

Sift the icing sugar into a large bowl.  Add a pinch of salt.   In a separate bowl cream the butter.  Gradually add the icing sugar and then the milk.  Beat until the icing is smooth and velvety.  Add the peppermint essence and mix through. 

Place the peppermint candy cane in a plastic bag and using a heavy object like a rolling pin, smash it into a fine pieces. Place this in a bowl.  Now do the same with the Crunchie bar and place in another bowl.  Ice each cupcake and then sprinkle some crunchie dust, followed by some peppermint dust. 

Notes

lucia and Katie making cupcakes jpeg gf.jpgLucia and Katie making cupcakes.  This a a great recipe for children to get involved in the decorating.  They will have a great time smashing up the candy cane and the crunchie bar  (just remember to watch out for fingers!) and they can each have a go at sprinkling on the topping.  In this instance we had a little mini assembly line going.  I iced the cupcakes, Lucia sprinkled on the Crunchie dust and then Katie sprinkled on the peppermint dust.  And yes a 2 year old can do it and loved every minute.