After Eight Cupcakes

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I have been slacking a bit on the baking recently! My recent posts have mainly been about eating out which I guess was inevitable with Christmas and my birthday so close together but I am now going to try and bake regularly again! I am trying to get back into the gym routine and eat a bit healthier though so I’ll have to just make little taster portions for myself πŸ™‚

I made these cupcakes mainly to get rid of a box of After Eights that were lying around at home after Christmas but after making them I think they’d be perfect cupcakes to have at a party…. be warned though they may give a bit of a sugar rush so if making or kids maybe make them in little bun cases instead!

Ingredients List
150g self raising flour
25g cocoa powder
175g butter, softened
175g caster sugar
3 eggs, lightly beaten
3 -4 tablespoons milk
Β½ teaspoon peppermint extract

For The Icing
175g butter, softened
330g icing sugar, sieved
25g cocoa powder
6 tablespoons of milk
Β½ teaspoon peppermint extract

So off we go!

1. Preheat the oven to 200Β°C/fan 180Β°C/400Β°F/Gas mark 6.

2. In your mixing bowl beat the butter and sugar together until light and fluffy. Add the beaten egg a small bit at a time until fully combined, the mix may look like it’s curdling slightly but don’t worry – once you add the flour it will all come together again.

3. Add the peppermint extract and work through the mixture. Sieve in the flour and cocoa powder then fold it in with a large spoon. Add enough of the milk to give a good consistency.

4. Equally fill each cupcake case (about two thirds full) and place in the preheated oven for 20 -25 minutes or until firm to touch on the top or a skewer inserted into the centre comes out clean.

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Leave them to cool for about 5 minutes before transferring onto a cooling rack to completely cool. Don’t try to ice them while they are still warm as the icing just starts to slide off and it just turns into a messy business!

5. Make the buttercream icing by placing the butter into your mixing bowl and sieving half of the icing sugar in. Beat until they are well combines. Add 3 tablespoons of the milk and beat through, then sieve in the remaining icing sugar and beat through. Always sieve your icing sugar in, if you dump it in straight from the packet you’ll get major lumps through your icing.

6. Sieve in the cocoa powder and mix well again If the butter icing seems a little stiff still, add the remaining tablespoons of milk and beat through until the butter icing is smooth and creamy. Add the peppermint essence and and beat through until fully combined.

When I’m icing cupcakes “properly” I use a piping bag and nozzle just to make tem look slightly better. You could do this like I did below or you could just put your icing on with a spoon and smooth it out if you either don’t have piping bags or can’t be bothered with the effort! Lastly, top the cakes with an After Eight and watch everyone demolish them! πŸ™‚

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6 thoughts on “After Eight Cupcakes

    • I find using the large bag makes it MUCH easier I’m useless with the small bags, they are just too small to get your hand comfortably around and get a good grip. Try the big bags and see how you go!

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