Red Velvet Cupcakes with Peppermint Frosting

Make Christmas extra special with these velvety sponges topped with sweet, creamy, striped peppermint frosting.

HERE'S WHAT YOU'LL NEED...

4 medium free range eggs
250g self-raising flour
250g caster sugar
250g margarine
2 tbsp (15g) cocoa powder
3 tsp natural red food colouring gel
120ml whole milk
250g goats butter (you can use normal butter but it will give a more yellow frosting)
1 tsp peppermint extract
750g icing sugar

Use Christmas inspired cake cases for that extra festive feel!

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SET OVEN TEMP: 180C/GAS MARK 4

1

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.
2

Line a couple of muffin trays with 20 muffin cases and fill each one evenly with batter.
3

Place in the oven for 20 minutes until springy on top. Transfer to a wire rack to cool completely.
4

Beat the goats butter and peppermint essence in a clean bowl to loosen.
5

Tip the whipped butter and remaining milk into the icing sugar. Whisk the frosting until light, airy and doubled in size.
6

Put a nozzle in a piping bag, then paint three stripes of colouring inside the bag, these will form your stripes.
7

Spoon the frosting into the piping bag.
8

Pipe the frosting on top of the cakes in generous swirls from the outside towards the middle.
9

Add any cake toppers you like for an extra Christmassy touch.

Enjoy!