For the cupcake:
145g self raising flour
170g caster sugar
1 tsp baking powder
A pinch of salt
60g unsalted butter
145ml coconut milk
100g peppermint candy
Optional: 30g dessicated coconut
For the vanilla buttercream:
560g icing sugar
170g unsalted butter, at room temperature
1 vanilla pod
To decorate (optional):
Crushed peppermint candy
Makes 12 cupcakes. Heat oven to 170C/325F/Gas mark 3.
Step 1: Step 1
In a bowl, combine all your dry ingredients – the flour, sugar, baking powder, salt and butter. Mix well and rub the butter until you get a breadcrumb-y consistency.
Step 2: Step 2
In a separate bowl, combine the milk and eggs and mix well. Scrape the seeds of a vanilla pod using the back of a knife and add the seeds to the milk.
Step 3: Step 3
Gradually add the wet mixture to the dry, mixing well and making sure everything is combined.
Step 4: Step 4
Place the peppermint candy into a plastic sealable bag and crush with a rolling pin. Add the crushed candy and dessicated coconut to the cake mixture and fold in.
Step 5: Step 5
Fill 2/3rds of the cases by scooping a couple of tablespoons of the mixture into each one.
Step 6: Step 6
Place in the oven for 20-25 minutes.
Step 7: Step 7
Once baked, remove from the tin immediately. Place on a cooling rack and allow to completely cool before adding the frosting.
Step 8: Step 8
For the frosting – mix together the butter and icing sugar. Add the milk, and deseed a vanilla pod using the back of a knife and add the seeds to the frosting. Continue mixing for another 5 minutes. The longer you mix, the fluffier it will be.
Step 9: Step 9
Place frosting inside a piping bag and pipe onto cupcakes. Optional: sprinkle cupcakes with dessicated coconut, crushed peppermint candy, or edible glitter.