Here we have my version of xmas fare - minty xmas cupcakes from family fun. I was actually quite impressed with how these turned out. The base is a white cupcake made with mini milk choc chips and sour cream - very rich indeed. It did not follow the ordinary method for cupcakes - ie using an electric mixer to beat the butter and sugar, but rather it was a muffin method (mix wet, mix dry and combine). This made it so easy.
The icing is where the mint comes into action in the form of peppermint essence. Butter is beaten with a wooden spoon until soft, then icing sugar is sifted in and beaten into the butter. Mint essence and milk are added and then spread onto cooled cup cakes. The decorating is done with gel pens from the baking section at the supermarket. The close up is meant to be holly berries and leaves but looks more like a pair of cherries.
Side note: These cooked quickly as they were baked in mini muffin pans. The pan is very important. I do not recommend just using the patty paper in a baking dish as you will end up with boot shaped cupcakes (which is fine if that's the look you're going for...)
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