Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Nielsen-Massey Chocolate and Peppermint Cupcake

Party Food
Cooking time: 
15-30 minutes
Preparation time: 
15-30 minutes
  • 200g Stork tub, softened
  • 100g Golden caster sugar
  • 100g Light brown sugar
  • 1tsp Nielsen-Massey Peppermint Extract
  • 4 Medium eggs, lightly beaten
  • 150g Self-raising flour
  • 50g 100% cocoa
  • 2tbsp Whole milk
  • 200g Cream cheese
  • 100g Unsalted butter, softened
  • 600g Golden icing sugar
  • 1tsp Nielsen-Massey Peppermint Extract
  • Electric mixer OR Mixing bowl - Whisk - Piping bag OR Ice-cream scoop - Cupcake cases
  1. Preheat the oven to 180C, fan 160C, gas mark 4.
  2. Using either an electric mixer or mixing bowl and whisk, beat the Stork and sugars together until pale and fluffy, then whisk in the chocolate extract.
  3. Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling - Once combined, add the remaining flour, cocoa and milk.
  4. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch.
  5. Leave the cakes to cool a little on a wire rack then add some sugar syrup to the top of each one - Once completely cooled, remove from the tins.
  6. To ice, put the cream cheese, butter, peppermint extract and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy - Place in a piping bag and ice accordingly.
  7. Peppermint syrup recipe:
  8. Place 50g golden caster sugar in a pan with 4tbsp of water.
  9. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool.
  10. Once cool stir in 1tsp Nielsen-Massey Peppermint Extract.

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