Baking · Cupcakes · Sweets

Mint Humbug Cupcakes

Old fashioned mint sweets are gradually going out of fashion in the UK. They are regarded as being a particularly old-fashioned sweet, and the new innovations in confectionary techniques and flavours have tended to drive people towards to newer types of sweets. Humbugs though, still have a particular vintage appeal to them, and one that still is appealing today.

Mint Humbug Cupcake

 

Mint Humbug Cupcake 3

Another Hummingbird Bakery recipe, this one takes the traditional boiled sweet, the mint humbug and develops this into a cupcake. I was dubious about this – I often find caramel very sweet, but in this recipe the peppermint goes someway to cutting through the sweetness. The recipe suggests topping them with crushed mint humbugs, but I used rice paper butterflies to top the cupcakes – I couldn’t face any more sugar in them!

Mint Humbug Cupcake 2

Mint Humbug Cupcakes

Instructions:

Cake:

  • 70g butter, softened.
  • 210g plain flour
  • 250g caster sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 210 ml whole milk
  • 1/2 tsp peppermint essence
  • 2 large eggs
  • 50g tinned caramel

Frosting:

  • 500g icing sugar
  • 160g butter, softened
  • 50ml milk
  • 1/4 tsp peppermint essence
  • 20g tinned caramel

Ingredients:

Preheat the oven to Gas Mark 3, and line a cupcake tin with liners. Set aside for later.

Beat together the butter, flour, sugar, baking powder and salt until they form crumbs. Mix the eggs, milk and peppermint essence together in a separate bowl and when well-combined, start adding to the dry ingredients, slowly and mixing well after each addition. Beat the mixture until a smooth batter is formed. Add the caramel and mix in until well-distributed through the mixture.

Fill the cupcake cases to 2/3’s full, and bake for 30 minutes until form and well risen. Leave to cool for 10 minutes in the tin, before removing and cooling completely on a wire rack.

Make the frosting by beating together the butter, icing sugar and milk with a hand mixer until light and fluffy. Add the peppermint essence and caramel and beat until completely combined. Transfer to a piping bag and pip a swirl onto the top of each cupcake,before decorating as you prefer.

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