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Mint Humbug Cupcake Recipe

August 25, 2014 by rachel 2 Comments

[schema type=”recipe” name=”Mint Humbug Cupcake Recipe” author=”Rachel Howard” pubdate=”2014-08-25″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2014/08/Mint-humbug-cupcakes-top-700.jpg” description=”A minty caramel cupcake” prepmins=”10″ cookmins=”25″ yield=”18″ ]

Wow – what a difference a day can make to the English weather. Yesterday we were out enjoying a 10 mile bike ride in the beautiful New Forest, and today we are curled up on the sofa with the cat litening to the rain. It would be a perfect day to enjoy one of these cupcakes so I will drag myself out into the kitchen this afternoon to make some more!

Earlier this week I made these Mint Humbug cupcakes. A wonderful mix of caramel and mint. Looking at the ingredients, I thought my husband would hate them due to their sweetness but I think the mint balanced it out brilliantly and he actually really enjoyed them!

Mint-Humbug-cupcakes-2-700

Recipe taken form Home Sweet Home.

[callout title=Ingredients for the Sponge:]

  • 70g unsalted butter – softened
  • 210g plain flour
  • 250g caster sugar
  • 1tbsp baking powder
  • 1/2 tsp salt
  • 210mil whole milk
  • 1/2 tsp peppermint extract (or essence)
  • 2 large eggs
  • 50g tinned caramel

[/callout]

Method:

  • Preheat the oven to 170C and fill a muffin tin with muffin cases
  • In a free-standing electric mixer, mix the butter, flour, sugar, baking powder and salt together until they have a sandy consistency
  • In a jug, mix together the milk, peppermint essence and eggs with a fork
  • Turn the mixer on to a low speed and slowly pour in half of the milk mixture and mix together
  • Turn the mixer up to medium and mix until smooth
  • Once all the lumps have gone, turn the mixer back down to low and add the remaining milk mixture
  • Mix until smooth
  • Add the tinned caramel and mix into the batter
  • Spoon the batter into the muffin cases (two-thirds full)
  • Bake for 20 – 25 minutes
  • Leave to cool for 5 minutes before putting them on a wire rack to cool

Mint-Humbug-cupcakes-top-2-700

[callout title=Ingredients for the Frosting:]

  • 500g icing sugar
  • 160g unsalted butter – softened
  • 50ml whole milk
  • 1/4 tsp peppermint extract (or essence)
  •  20g tinned caramel

[/callout]

Method:

  • Using a free-standing electric mixer, mix together the icing sugar and butter until all the big lumps of butter have gone
  • In a jug, mix together the milk and peppermint extract
  • Slowly pour the milk mixture into the icing sugar and butter and mix on a slow speed until incorporated
  • Turn the mixer up to high and beat for around 5 minutes (or until light and fluffy!)
  • Add the tinned caramel and mix
  • Once the cupcakes are completely cooled, frost them.

You could also top the cupcakes with crushed mint humbugs but I am not sure how the textures would work. I also think it would distract from the wonderful flavour you have already been able to re create in the sponge and frosting. I topped mine with some edible glitter.

I also tried to put in a mint humbug line to the frosting by adding a line of food gel into the piping bag but unfortunately I didn’t add enough and it didn’t show up. But I will try again when I bake some more later.

Mint-Humbug-cupcakes-700

What I will say about these cupcakes are that they are better the day after baking. So if possible, try to bake them the day before.

Enjoy your Bank Holiday,

Rachel x

Filed Under: Cake, Cupcake

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Comments

  1. Net says

    September 7, 2014 at 9:48 pm

    I would love to make these Mint Humbug cupcakes,but may I ask,what is tinned carmel?

    Reply
    • rachel says

      September 8, 2014 at 8:38 am

      Hi – Yes you can buy it in most supermarkets – http://www.ocado.com/webshop/product/Nestle-Carnation-Caramel/42885011?ULP_CAMPAIGN_ID=3&gclid=CNGBhbab0cACFUrpwgodO5QAPw Hope this helps x

      Reply

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Welcome to Sunday Baking! I started this blog at the start of 2013 and it's taken me on a wonderful journey. A lot has changed in the last few years and you will now see more refined sugar free recipes (although don't worry....if you have a sweet tooth I will still be featuring regular sweet stuff too!).
I no longer post every Sunday, but the recipes I do post are 100% worth trying - if you sign up below I will email you every time I add a new recipe!
Happy Baking!
Rachel x

How to make Minnie Mouse Cupcakes

[schema type=”recipe” name=”How to make Minnie Mouse Cupcakes” author=”Rachel Howard” pubdate=”2013-11-30″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2013/11/Minnie-Mouse-Cupcakes-700.jpg” description=”Strawberry milkshake flavoured cupcakes decorated with a Minnie Mouse bow and ears” prephours=”1″ cookmins=”25″ yield=”12″ ] This weeks challenge was to make Minnie Mouse Cupcakes. After a tiring 3 nights of netball matches in a row I came home to the relaxing job…

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