I’ve mentioned before that I sing in a local ladies choir. This year, at our Choir Christmas Dinner, we held a Secret Santa exchange. It became considerably less secret as the evening (and wine) progressed, and people gave into the temptation to find out how their recipients liked their gift.
My Santa was our Musical Director who, on drawing my name out of the hat, promptly ran out to buy me a book on cupcakes. This was not an entirely altruistic move, as she and several other friends then spent the rest of the evening choosing which cakes they wanted for their birthdays this year.
The first of those birthdays rolled round this week, which is how the daughter and I found ourselves making Chocca-Mocca and Peppermint Cupcakes from the wonderfully named Wendy Sweetser’s Special Cupcakes.
They were simple enough to make, and the addition of coffee to the cocoa powder in the basic cupcake mixture meant that the mix was too bitter for the daughter to lick from the bowl, which was a bonus. The finished cakes were rich, tasty and with barely a hint of coffee. I wasn’t entirely sure about the peppermint buttercream frosting at first (although I did enjoy colouring it bright green) but actually by only using a small amount on each cake it gave them a nice crisp finishing taste.
I still can’t help but feel they’d be best with black icing witches hats on top for Halloween, though…