"Make Christmas extra special with these velvety sponges topped with sweet, creamy, striped peppermint frosting."
4 medium free range eggs
250g self-raising flour
250g caster sugar
2 tbsp (15g) cocoa powder
3 tsp natural red food colouring gel
120ml whole milk
250g goat's butter (you can use normal butter but it will give a more yellow frosting)
1 tsp peppermint extract
750g icing sugar
Tip: Use Christmas inspired cake cases for that extra festive feel!
Set Oven Temp: 180C/Gas Mark 4
Preheat the oven to 180C (160C fan). Put the eggs, flour, sugar, margarine, cocoa, food colouring and half the milk in a large bowl. Use an electric whisk to beat until fluffy and smooth.
Line a couple of muffin trays with 20 muffin cases and fill each one evenly with batter.
Place in the oven for 20 minutes until springy on top. Transfer to a wire rack to cool completely.
Beat the goat's butter and peppermint essence in a clean bowl to loosen.
Tip the whipped butter and remaining milk into the icing sugar. Whisk the frosting until light, airy and doubled in size.
Put a nozzle in a piping bag, then paint three stripes of colouring inside the bag, these will form your stripes.
Spoon the frosting into the piping bag.
Pipe the frosting on top of the cakes in generous swirls from the outside towards the middle.
Add any cake toppers you like for an extra Christmassy touch.