Cupcakes

Difficulty - Easy
Prep time - 20mins
Cook time - 15-20mins
Serves - 12

Cupcakes

Delicious cupcakes, perfect for children's parties, a treat in lunch boxes or even as part of your St. Patrick's Day celebrations.

Tips with Butter

Spread on your morning toast, melted on a delicious baked potato or in your favourite cake recipe – Enjoy Westgold butter your way.

Ingredients

Cupcakes

100g Westgold Butter
2/3 cup Caster Sugar
1 teaspoon Vanilla Essence
2 Eggs, lightly beaten
1 cup Self-raising Flour
1/3 cup Cocoa, sifted
1/2 teaspoon Bicarbonate soda
1/2 cup Milk

Green Peppermint Icing

50g Westgold Unsalted Butter
2 cups Icing Sugar
2 tablespoons Milk
5 drops Green Food Colouring
1 teaspoon Peppermint Flavour

Method

Cupcakes

Preheat oven to 180°C (160°C fan bake). Place cupcake papers into two cupcake trays. Beat Westgold Butter for two minutes until pale in colour and creamy. Slowly add sugar, beating well as you add. Add eggs and vanilla essence and beat until combined. Sift flour, cocoa and baking powder and add half to butter mixture with half the milk, mix until well combined. Repeat with remaining flour and milk. Fill cupcake papers ¾ full. Bake for 15-20 minutes or until a skewer comes out clean. Transfer to wire racks and allow to cool completely.

Green Peppermint Icing

Cream Westgold Butter until pale and smooth. Add the milk and half the sifted icing sugar. Beat well. Add remaining icing sugar and beat until mixture is light and fluffy. Add green food colouring and peppermint flavouring. Ice cooled cupcakes and add sprinkles to decorate.

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