Chocolate peppermint cakes

15 Item


Butter cream


1.Preheat oven to 180°C/160°C fan-forced. Line 15 holes of two 12-hole standard muffin pans with paper cases.
2.Sift dry ingredients into medium large bowl, add remaining ingredients; beat with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture is smooth and has changed to a paler colour. Drop ¼ cup of mixture into cases.
3.Bake about 20 minutes. Stand 5 minutes; turn, top-side up, onto wire rack to cool.
4.Meanwhile, make butter cream; beat butter in small bowl with electric mixer until as white as possible; beat in sifted icing sugar and milk, in two batches. Tint butter cream green, flavour with a little essence.
5.Break flake bar into pieces; stir one third into butter cream. Spread cakes with butter cream, then melted chocolate. Top with remaining flake.

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