Peppermint Crisp Tart Cupakes

Everyone South African’s Favourite Dessert, but in cupcake form

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FOR THE PEPPERMINT CRISP TART CUPCAKES

• 105g softened butter, at room temperature, cut into 2cm cubes
• 2 Tbs vegetable oil
• 125g self-raising flour
• 125g caster sugar
• 1/4 tsp bicarbonate of soda
• 3 large eggs (weighing a total of around 144g outside the shell, ie. 48g each)
• 30ml milk
• 1.5 tsp vanilla essence

METHOD

1. Pre-heat your oven to 170 degrees Celcius. Line a muffin tin with 12 cupcake liners.
2. Sift the self-raising flour, sugar and bicarbonate of soda into a bowl.
3. Add the cubed butter and oil to the dry ingredients.
4. In another bowl, add the eggs, milk and vanilla and stir to incorporate everything (you do not have to whisk this vigorously).
5. Pour in half of the wet ingredients into the bowl with the butter and dry ingredients.
6. Beat for about 30 seconds until everything is incorporated.
7. Then add in the rest of the wet ingredients and mix for another minute to make sure everything is incorporated and the mixture has increased a bit in volume.
8. Fill the cupcake liners up until three quarters full and bake for 16 to 18 minutes, or until a skewer inserted comes out clean.
9. Allow these cupcakes to cool to room temperature, then store in an airtight container until ready to use.

FOR THE CARAMEL ICING AND DECOR

• 250g butter
• 1 tin caramel treat
• 1 peppermint crisp bar
• 2 packs mini tennis biscuits

METHOD

• Cream the butter for about 5 minutes until pale and fluffy.
• Add in the caramel treat and mix. Do not overmix as the mixture will curdle.
• Pipe the icing onto your cooled cupcakes.
• Decorate with the peppermint crisp and biscuits.

Recipe by adventureswithsugar.com