Ingredients
Peppermint butter cream
Method
1.Preheat oven to 180°C/350°F. Line 15 holes of two 12-hole (⅓-cup/80ml) muffin pans with paper cases.
2.Sift dry ingredients into medium bowl, add remaining ingredients; beat with electric mixer on low speed until combined. Increase speed to medium; beat until mixture is smooth and changed to a paler colour. Drop ¼ cups of mixture into paper cases.
3.Bake about 20 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire racks to cool.
4.To make peppermint butter cream. Beat butter and extract in small bowl with electric mixer until as white as possible; beat in sifted icing sugar and milk, in two batches. Colour butter cream with green colouring.
5.Stir half the Flake through the butter cream
6.Dollop a generous amount of butter cream onto a cold cake then use a spatula to form it into the rounded shape of a scoop of ice-cream.
7.Spoon some melted chocolate over the butter cream then sprinkle with more crumbled Flake before the chocolate has set. Repeat with remaining cakes.
