Preparation

• 1
  Preheat the oven to 180°C
• 2
  Cream the butter and sugar until it is a pale yellow colour and fluffy texture. Slowly add the egg and beat vigorously until it is incorporated. Add the peppermint essence and mix in well
• 3
  Sift together the flour, baking powder and salt. Add slowly to the creamed mixture until fully incorporated
• 4
  Line cupcake tins with cupcake cups and fill ¾ with the mixture and bake for 15-20 minutes or until the sponge bounces back when touched
• 5
  Once baked cool the cupcakes and frost them