Peppermint and Cocoa Valentines Cupcakes!

Happy Valentines Day Everyone! Whether you are celebrating on your own, with a  partner or taking a day to celebrate family, these cupcakes are delicious and will not last long!

For ease of preparation I will separate the recipe into the two batches :)


1) Preheat your oven to 180 Celsius (160 fan forced)


Cocoa Batter

Ingredients:

1 1/2 Cups Self Raising Flour
1/3 Cup Dairy Free Cocoa Powder
1/2 Teaspoon Salt
3/4 Cup Caster Sugar
1 cup Water
1/3 cup Canola or Olive Oil
1 tablespoon lemon juice
1 1/2 teaspoons vanilla essence

Method:
1) Sift and Mix all dry ingredients together
2) Add the wet ingredients and beat with an electric mixer until smooth

Peppermint Batter

Ingredients:

1 1/2 Cups Self Raising Flour
1/3 Cup Dairy Free Custard Powder
1/2 teaspoon salt
3/4 Cup Caster Sugar
1 Cup Water
1/3 Cup Canola Oil
1 1/2 teaspoons peppermint essence
Colour of your choice

Method:
1) Sift and Mix the dry ingredients together
2) Add the Water and Canola oil and  beat with an electric mixer.
3) Add peppermint essence and the colour of your choice
4) Beat until the desired flavour and colour are achieved
Note: You may have to add more flour if the batter becomes too watery

Now onto the final steps!

1) Place a scoop of each batter into your cupcake mould
NOTE: You can vary this! You can go one batter on top of the other, side by side, swirled or any combination you can think of!
2) Bake in the oven for 25 minutes
3) Let them cool before decorating!
4) Enjoy your delicious creations!

For the batch I made, I created fondant letters and shapes out of Orchard White Icing which is Gluten and Preservative Free. I then placed Coles Heart Sprinkles on top of the icing and displayed on a plate before serving!

I hope everyone has a fantastic Valentines Day no matter how you celebrate and enjoy eating these delicious cakes! :D