Peppermint crisp tart cupcakes with caramel icing and Tennis biscuits on a gold stand

Cakes & Cupcakes

Peppermint Crisp Tart Cupcakes

Every South African's favourite dessert, but in cupcake form.

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Peppermint crisp tart cupcakes on a white cake stand and scattered around it A cupcake with a bite taken out, showing its crumb

I've had Peppermint Crisp envy after seeing all your heritage bakes! I made these cupcakes to celebrate Heritage Month, and an otherwise usual cupcake gets turned into a proudly South African staple, with Bakers mini Tennis Biscuits, Nestlé Caramel Treat and Peppermint Crisp.

These are the easiest vanilla cupcakes, turned into a Peppermint Crisp treat!

The recipe

Peppermint Crisp Tart Cupcakes

adventureswithsugar.com/peppermint-crisp-tart-cupcakes/

Method

Method: Peppermint Crisp tart cupcakes

  1. Preheat the oven and line the tin: Preheat your oven to 170˚ Celsius. Line a muffin tin with 12 cupcake liners.
  2. Sift the dry ingredients: Sift the self-raising flour, sugar and bicarbonate of soda into a bowl.
  3. Add the butter and oil: Add the cubed butter and oil to the dry ingredients.
  4. Combine the wet ingredients: In another bowl, add the eggs, milk and vanilla and stir to incorporate everything (you do not have to whisk this vigorously).
  5. Add half the wet ingredients: Pour half of the wet ingredients into the bowl with the butter and dry ingredients.
  6. Beat: Beat for about 30 seconds until everything is incorporated.
  7. Add the rest of the wet ingredients: 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 liners and bake: 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. Let cool and store: Allow these cupcakes to cool to room temperature, then store in an airtight container until ready to use.

Method: caramel icing and decoration

  1. Cream the butter: Cream the butter for about 5 minutes until pale and fluffy.
  2. Add the Caramel Treat: Add in the Caramel Treat and mix. Do not overmix as the mixture will curdle.
  3. Pipe the icing: Pipe the icing onto your cooled cupcakes.
  4. Decorate: Decorate with the Peppermint Crisp and biscuits.
Cupcakes on a gold platter, from above A peppermint crisp tart cupcake topped with caramel icing, peppermint crisp and a Tennis biscuit

Recipe by adventureswithsugar.com

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