Monday, 19 September 2011
Well this idea came about because I don't always like the idea of just icing/frosting on the top of a cake, its lovely when it runs through it too.
To make 12 large muffin sized cakes you will need:
6oz soft brown sugar
3 medium eggs (beaten)
1 teaspoon vanilla extract
6oz McDougalls sponge flour
1 dessert spoon golden syrup
1 dessert spoon buttermilk
2 heaped tablespoons cocoa powder
For the topping and stuffing you will need:
10oz icing sugar
5oz softened butter
green food colour
1 teaspoon peppermint extract (don't be tempted to use essence it will taste vile)
Heat the oven to 160° fan, 180 conventional, gas mark 4
You will also need a muffin sized cup cake tin and 12 muffin sized cake cases.
Cream butter and sugar until light and fluffy.
Add the eggs and beat well.
Finally add the vanilla extract, syrup, butter milk, flour and cocoa powder and mix until you have a smooth batter, try not to over mix otherwise you will end up with tough cakes.
Add a generous tablespoon of mixture to each cake case.
Bake on the middle shelf of the oven for around 20-25 mins or until the cakes are well risen and a skewer comes out clean.
Transfer the cakes onto a cooling rack immediately.
While the cakes are cooling mix all the ingredients for the icing together in a bowl and whisk until light, fluffy and smooth.
To make the hole in the centre of each cake, using an apple corer to pierce and remove the sponge.
Spoon the icing into a piping bag or bottle and squeeze down the centre of each cake before swirling around the top of the cake.
I've finished mine off using Aero bubbles, which I'm glad to say the manufacturers have seen sense and returned the middles to mint green again, much prettier.