I made these Peppermint Crisp Tart Cupcakes for a Food24 competition in 2011. They were originally featured on my old blog nomnomcupcake.
I have never actually made a peppermint crisp tart, although I did eat my fair share of them at every family event when I was a kid (this was the days before food channel, so desserts were not too varied )
These cupcakes are so amazing and I think they taste better than the original tart they were based on.
I made coconut cupcakes for the base, filled the cupcakes with some caramel, and topped them with orley whip mixed with caramel, crushed peppermint crisp and a mini tennis biscuit for decoration.
The coconut cupcakes were based on a Martha Stewart recipe, which I adapted with the ingredients I had available.
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup packed sweetened shredded coconut
- ¾ cup butter
- 1⅓ cups sugar
- 2 large eggs, plus 2 large egg whites
- ¾ cup milk (Original recipe called for coconut milk)
- 1½ teaspoons pure vanilla extract
- ½ tin of Caramel Treat or Dulce de Leche
- 1 packet orley whip (you get 2 in a box – you can find it near the cream in the dairy section (it’s a dairy substitute) alternatively use 250ml of cream
- ½ tin Caramel Treat or Dulce de Leche
- Peppermint Crisp
- Mini Tennis Biscuits
- Preheat oven to 180°C
- Cream the butter and sugar until light and fluffy
- Add the eggs, egg whites and vanilla, and beat until incorporated fully.
- In a separate bowl mix the flour, baking powder, salt and coconut together with a whisk.
- Add a third of the dry mixture to the wet mixture, mix, add half the milk and repeat, finally adding the last of the dry ingredients. Make sure that all the ingredients are fully incorporated before adding the next lot.
- Spoon the mixture into cupcake cups until they are ¾ full.
- Cook in the oven for 15-20min.
- Allow to cool fully before filling and icing
- Fill a cupcake filling tool (I have a Russell Hobbs one) with half a tin of caramel.
- Place the filling tool half way into the cupcake, press the button for 2 seconds to fill the cupcake with the caramel.
- If you don’t have a nifty gadget like this, you can just scoop a bit out of the top of your cupcake, and fill using a teaspoon.
- Whip the orley whip or cream until it begins to form soft peaks, and then add the caramel, and whip until firm.
- Place the topping into a piping bag and pipe onto the filled cupcakes.
- Decorate the cupcakes with crushed peppermint crisp, and a mini Tennis biscuit.