I honestly have no idea where the year has gone – I distinctly remember setting up the Christmas tree last year and the kids opening their presents on Christmas Eve after our annual Christmas dinner, and today, we once again got the tree out of storage, set it up and Christmas is around the corner yet again!
It has been a fantastic year for me and The Domestic Goddess Wannabe. I speak like we are 2 persons, and while it sounds a bit strange, I guess in a way that is true. The blog has given me an outlet to not only share and document recipes that I have always held close to my heart, it has also provided me the opportunity to try out so many new recipes – some of which I would never have even dreamed of trying if I were not blogging.
For that I really would like to thank you, for it is because you are reading my blog, and hopefully trying out the recipes that I have posted (and not to mention giving me your feedback) that keeps me going. It has been an amazing journey and I have posted some 400 recipes (wow) since I started blogging a year and a half ago and lets hope there will be many more recipes in the years to come!
Today I am sharing not only a cupcake recipe that will be great for your Christmas bake, I am also hosting a linky party with two fantastic bloggers – Zoe from Bake for Happy Kids and Yen from Eat Your Heart Out – both of whom I admire greatly.
In addition to that I am also hosting my Christmas giveaway of a Mayer Airfryer (click here to take part) , so do keep a look out for it! Yes it is all exciting and a great way to see the year off!
When I think of Christmas, I think of chocolate and mint and candy canes. Hence, today I made Chocolate Mint cupcakes and I topped them with a Peppermint Swiss Meringue Buttercream as well as a candy cane. That is, to me, one of the things that symbolizes Christmas.
These cupcakes are really festive and so easy to make. If you would like to make some, here are the instructions.
To make the cupcakes, add all the dry ingredients (flour, cocoa powder, sugar, baking powder, baking soda and salt in the bowl of a mixer. Turn on the mixer at low speed and mix until combined.
Add the oil, the egg the buttermilk and peppermint extract and continue to mix.
Finally, add the hot coffee, and once it is incorporated, the batter is ready.
Divide the batter into a 12-hold muffin pan that has been lined with cupcake liners.
Here, I used my Tovolo Cupcake Pen to distribute the batter. It is a fantastic tool for watery batter because it allows you to pour the batter without any spillage.
Bake the cupcakes at 180°C for 15-18 minutes, or until a skewer inserted into the deepest part of a cupcake emerges cleanly.
Cool the cupcakes in the pan for 10-15 minutes before transferring onto a wire rack to cool completely. The cupcakes must be completely cool before you frost them.
To make the Peppermint Swiss Meringue Buttercream, follow the instructions in this post but replace the vanilla extract with the same quantity of peppermint extract.
To frost the cupcakes, I used a paintbrush to paint lines in red on the inside of the piping bag.
The buttercream was put into the bag.
Then just pipe the butter cream onto the cupcakes.
Top with crushed candy cane and a whole one, if you like.
- 1 cup (200g) sugar - I reduced this by 50%
- 7/8 cups (109g) plain flour, sifted
- 3/8 cups (44g) cocoa powder, sifted - I used Valrhona
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup (120ml) buttermilk
- 1/4 cup oil - I used canola oil
- 1/2 cup (120ml) strong black coffee - I mixed 1/2 tablespoon instant coffee with 1/2 cup boiling water
- 1 teaspoon peppermint extract
- 5 large egg whites
- 1 1/2 cup (300g) sugar
- 454g unsalted butter, sliced and softened
- 1/4 teaspoon salt
- 1/2 teaspoon (2.5ml) peppermint extract
- Add all the dry ingredients (flour, cocoa powder, sugar, baking powder, baking soda and salt in the bowl of a mixer. Turn on the mixer at low speed and mix until combined.
- Add the oil, the egg the buttermilk and peppermint extract and continue to mix.
- Finally, add the hot coffee, and once it is incorporated, the batter is ready.
- Divide the batter into a 12-hold muffin pan that has been lined with cupcake liners.
- Bake the cupcakes at 180°C for 15-18 minutes, or until a skewer inserted into the deepest part of a cupcake emerges cleanly.
- Cool the cupcakes in the pan for 10-15 minutes before transferring onto a wire rack to cool completely. The cupcakes must be completely cool before you frost them.
- Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160F while whisking constantly.
- Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.
- Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first—this is normal. Keep mixing and it will become even and smooth again.
- Add salt and peppermint extract and mix to combine.
- I keep the buttercream frozen in smaller air-tight containers to be used as and when needed. The buttercream would be thawed overnight in the fridge, then brought to room temperature before being whisked for a short while, then used as required.
I’m joining Best Recipes for Everyone December 2014 Event Theme: My Little Cupcakes by Fion of XuanHom’s Mom.