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Ingredients
- 1 23 cups self-raising flour
- 125 g butter
- 23 cup milk
- 13 cup sugar
- 2 medium eggs
- 3 drops peppermint extract
- 3 drops green food coloring
Method
- preheat oven to 180 degrees celcius
- melt butter in small saucepan over low heat until almost all of the butter is melted.
- take off heat and allow the rest of the butter to melt in radiant heat.
- cool for 5 minute.
- whisk eggs and milk in a medium bowl until well combined and frothy.
- add butter.
- whisk well.
- combine flour and sugar in a large bowl and make a well in the centre.
- add egg mixture.
- mix until very well combined and smooth so there is no flour/sugar lumps
- wash medium egg bowl well and dry.
- pour 1/4 to 1/3 of the batter into the medium bowl and add peppermint essence and green food dye.
- mix well.
- spray 12 hole cupcake tin with a little cooking oil or put cases in the tin.
- spoon plain batter into cupcake tins or cases.
- spoon even amounts of peppermint batter into cases on top of plain batter.
- use a skewer to gently mix the peppermint and the plain batter.
- DO NOT OVER MIX!
- bake for 12 -15 minutes or until cupcakes have risen and plain parts are a light golden brown
- leave cupcakes to cool then turn out on a wire rack.
- top with whatever you want.
- relax and enjoy!
