PEPPERMINT CREAM CUPCAKES

These are perfect as a toasty snack for the coming cold months! Eat one with your hot chocolate and use up the remaining marshmallows...

Ingredients

Makes: 12 minty cakes

• 200g self-raising flour
• 200g caster sugar
• 200g margarine, melted
• 3 eggs, beaten
• 100g unsweetened cocoa powder
• milk as needed
• Vanilla Buttercream icing
• Candy canes
• Mini marshmallows (optional)

Preparation method

Preheat oven to 150 C / Gas 2. Line tin with paper cases.
Mix together margarine and sugar in a large bowl. Stir in eggs. Sift in flour and cocoa and fold to combine. Stir in a few drops of milk.
Pour into prepared cases and bake in preheated oven for 20-25 minutes. The cakes are ready when a skewer inserted in the middle comes out clean. Allow to cool on wire rack.
Spread an even layer of buttercream on to the cakes – you could stir in  some Vanilla essence first for extra flavour. Place candy canes in a plastic bag and use a rolling pin to crush them to small pieces.  Sprinkle the pieces and mini marshmallows on to the iced cakes.
NOTE: Always ask an adult for help in the kitchen!