Peppermint Crisp Cupcakes
Easter is around the corner and what better way to treat the family than to some Peppermint Crisp Cupcakes? This one is a winner!
Simple is Good
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Ingredients
Peppermint Crisp Cupcakes
150g Stork Baking Margarine, softened
150g light muscovado sugar
3 large eggs, whisked
150g self-raising flour
1 tsp vanilla essence or extract
Pinch of salt
Peppermint Crisp Icing
80g Stork Baking Margarine, softened
250g (2 cups) icing sugar, sifted
1 x 360g tinned caramel, whisked
1 x 150g bar peppermint crisp, crushed
Mini coconut biscuits, to garnish
Tips & variations
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Simple is Good
Simple is Good