Getting baked with Tracy: peppermint crisp cupcakes!

So as you know by know, last weekend was my kitchen tea and bachelorettes {or hen party} and for the tea, which was held at Die Werf, my bridesmaid, Tracy baked the most delicious peppermint crisp cupakes. Oh my goodness, I had to stop myself from eating more than one - but also had to cajole myself to eat at least one - guilty conscience and all, you know! 

Tracy, the amazing person that she is, remembered that peppermint crisp tart is one of my vices, my favourite pudding and ultimate self-reward, so used this as her prompt for the flavour of the cupcakes. Guys, believe me when I say that it was beyond delicious! 

In fact, it was so tasty that almost everyone asked me for the recipe, so I decided to share it here today.

Light Fairy Cupcakes

       {roughly makes 12}

       Batter

       (500 ml) 250 ml cake flour

       (2 ml) 1 ml salt

       (12.5 ml) 7 ml baking powder

       (150 g) 75 g soft baking margarine or butter (salted butter is fine)

       (200 ml) 100 ml sugar

       (2) 1 large egg

       (+/- 50 ml) +/- 25 ml milk

       (2 ml) 1 ml caramel essence

       {the measurements in brackets are if you would like to double the recipe}

        Icing
        450 g icing sugar

        250 g soft baking margarine

        2 ml vanilla essence

        2 ml almond essence

For the cupcake batter: Preheat oven to 220̊C. Sieve flour, salt and baking powder into a medium bowl. Soften margarine/butter with a wooden spoon in a large mixing bowl. Add sugar to margarine/butter one teaspoonful at a time, beating well after each addition using an electric beater. The mixture should be light and crumb-like.  Beat the egg lightly with a fork. Add it to the mixture using the  same method when incorporating the sugar. The mixture should be creamy and a lighter shade.  

 Fold in half of the dry ingredients and a little milk. Be gentle. Do not mix in the dry ingredients as this will remove the air that you have worked into the mixture.  Fold in the rest of the dry and ingredients and milk. Add vanilla essence. The mixture must be a soft, dropping consistency. If it seems too dry,  add a drop of milk. Fill the paper cups with a about a dessertspoonful of the mixture. Bake at once for 10 to 15 minutes. 

Cool on a wire rack and decorate as desired.

Now for the stuff that made it so good! Tracy explains that she cored out the middle of the cupcake and proceeded to add whipped caramel treat in the hole. It was such a delicious surprise!

For the icing, Tracy used: 250 g margerine; 500 g icing sugar; 5 ml mint essence; 15 ml water and colouring of course. She then mixed it up, spread it and topped it off with broken peppermint crisp chocolate bars. 

Bon appetit!

Light Fairy Cupcakes

       {roughly makes 12}

       Batter

       (500 ml) 250 ml cake flour

       (2 ml) 1 ml salt

       (12.5 ml) 7 ml baking powder

       (150 g) 75 g soft baking margarine or butter (salted butter is fine)

       (200 ml) 100 ml sugar

       (2) 1 large egg

       (+/- 50 ml) +/- 25 ml milk

       (2 ml) 1 ml vanilla essence

       {the measurements in brackets are if you would like to double the recipe}

        Icing
        450 g icing sugar

        250 g soft baking margarine

        2 ml vanilla essence

        2 ml almond essence

- See more at: http://waitingformeg.blogspot.com/2012/09/getting-baked-with-tracy-fairy-cupcakes.html#sthash.jcSbrQxP.dpuf

Light Fairy Cupcakes

       {roughly makes 12}

       Batter

       (500 ml) 250 ml cake flour

       (2 ml) 1 ml salt

       (12.5 ml) 7 ml baking powder

       (150 g) 75 g soft baking margarine or butter (salted butter is fine)

       (200 ml) 100 ml sugar

       (2) 1 large egg

       (+/- 50 ml) +/- 25 ml milk

       (2 ml) 1 ml vanilla essence

       {the measurements in brackets are if you would like to double the recipe}

        Icing
        450 g icing sugar

        250 g soft baking margarine

        2 ml vanilla essence

        2 ml almond essence

- See more at: http://waitingformeg.blogspot.com/2012/09/getting-baked-with-tracy-fairy-cupcakes.html#sthash.jcSbrQxP.dpuf

Light Fairy Cupcakes

       {roughly makes 12}

       Batter

       (500 ml) 250 ml cake flour

       (2 ml) 1 ml salt

       (12.5 ml) 7 ml baking powder

       (150 g) 75 g soft baking margarine or butter (salted butter is fine)

       (200 ml) 100 ml sugar

       (2) 1 large egg

       (+/- 50 ml) +/- 25 ml milk

       (2 ml) 1 ml vanilla essence

       {the measurements in brackets are if you would like to double the recipe}

        Icing
        450 g icing sugar

        250 g soft baking margarine

        2 ml vanilla essence

        2 ml almond essence

- See more at: http://waitingformeg.blogspot.com/2012/09/getting-baked-with-tracy-fairy-cupcakes.html#sthash.jcSbrQxP.dpuf