Blogmas Day 2 – Vanilla, White Chocolate and Peppermint Frosted Cupcake RECIPE

RECIPE: Vanilla, White Choc and Peppermint Frosted Cupcakes
Serves: 12
Source: Mary Berry Cupcake recipe
Prep time: 20 mins
Cook time: 25 mins

Last Christmas I was lucky enough to be treated to a few new baking tools. I’ve been wanting to become a little more adventurous in my baking and learn a few new skills – to some people this recipe isn’t very challenging, however compared to my usual loaf cakes and choc chip cookies, this is very different. I decided I wanted to create a festive cupcake and got researching. I came across Mary Berry’s easy cupcake recipe and decided to put a festive twist on it. With inspiration from last years white chocolate and peppermint hot chocolate, here is a delicious and simple recipe to bake delicious cupcakes with a festive twist for around Christmas time. Enjoy!


For the cupcakes

• 175g butter at room temperature (cut into blocks)

• 175g self-raising flour

• 175g caster sugar

• ½ tsp. baking powder

• ½ tsp. vanilla extract

• 3 large eggs

• White cooking chocolate to melt and dip the cupcakes in

For the Buttercream Frosting

• 175g butter at room temperature

• 350g icing sugar

• ½ tsp. peppermint extract

• 3 tbsp. milk

• 5-6 drops of green edible colouring

To decorate:

• Crushed candy cane


To make the cupcakes

• Preheat your oven to 180℃/gas mark 4.

• Line a 12-hole muffin tin with muffin cases.

• Put all cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed.

• Evenly divide the mixture between the muffin cases.

• Bake for 20 – 25 minutes, or until the cakes are well risen and firm on top.

• Transfer cupcakes to a wire rack to cool.

To make the buttercream frosting

• Put the butter, peppermint extract, 2 tbsp. milk and ½ the icing sugar into a large bowl.

• Beat until smooth.

• Beat in the remaining icing sugar.

• Poor in the remaining milk as needed to create the correct consistency.

• Add the green colouring and combine.

To decorate (15 minutes)

• Melt the chocolate and dip the tops of each cupcake in, allow to cool a minute in the fridge.

• Pipe on frosting

• Crush up a candy cane and sprinkle on top. Voila!

Don’t forget you can still get your hands on the Christmas ‘Sleigh’ it planner which features 6 recipe inserts to save your favourite festive recipes! Shop here…


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