Name: Minty snowflakes
Cook time: 35 min
Total time: 35 min
Ingredients: 90 gram butter, softened; 1/2 teaspoon peppermint extract; 1/2 cup (110g) caster (superfine) sugar; 2 eggs; 1 cup (150g) self-raising flour; 2 tablespoon milk; 90 gram butter, softened; 1 cup (240g) icing (confectioners') sugar; 1 tablespoon milk blue food colouring; mini mints; 1 tablespoon icing (confectioners') sugar; Butter cream (1 quantity); 125 gram softened butter; 1 1/2 cup (240g) icing (confectioners’) sugar; 2 tablespoon milk

Ingredients

90 gram butter, softened

1/2 teaspoon peppermint extract

1/2 cup (110g) caster (superfine) sugar

2 eggs

1 cup (150g) self-raising flour

2 tablespoon milk

90 gram butter, softened

1 cup (240g) icing (confectioners') sugar

1 tablespoon milk blue food colouring

mini mints

1 tablespoon icing (confectioners') sugar

Butter cream (1 quantity)

125 gram softened butter

1 1/2 cup (240g) icing (confectioners’) sugar

2 tablespoon milk

Method

1.Preheat oven to 180°C (160°C fan forced). Line eight holes of 12-hole (¹/³-cup/80ml) muffin pan with paper cases.

2.Beat butter, extract, sugar, eggs, sifted flour and milk in small bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium, beat until mixture has changed to a paler colour. Drop ¼ cups of mixture into paper cases.

3.Bake about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.

4.To make butter cream. Beat butter in small bowl with electric mixer until as white as possible, beat in sifted icing sugar and milk, in two batches. Tint butter cream blue with food colouring.

5.Spread cold cakes with butter cream. Gently push mini mints into butter cream in a snowflake shape. Dust cakes with sifted icing sugar.

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Ingredients

Method

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