Frosted Chocolate Peppermint Cupcakes

READY IN: 35mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • preheat oven to gas mark 4 350degrees, line muffin tins with papers, this recipe makes 12 usa cupcakes and 18 uk cupcakes.
  • whisk together soy milk and vingear and set aside for a few minutes to curdle. add oil, sugar, essences whisk until foamy .
  • in a seperate bowl sift togther the flour cocoa baking soda and baking powder and salt. add in two bathces to teh wet ingredients and beat until no large lumps remain small lumps are ok. the mixture should look pretty liquidy so dont panic.
  • pour into liners until 3/4 full and bake for 18- 20 minutes chek that they are done by inserting a cocktail stick. if it comes out clean there done.
  • allow to cool completely and then frost with chcolate peppermint buttercream and decorate with chgoclate balls, marshamllows, choc chips whatever you fancy.
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