TWIST CUPCAKES RECIPES

Steps:

• Heat the oven to 180°C/160°C fan/gas 4. Line the bun/muffin tin with paper cases. Put all the ingredients for the cupcakes in a mixing bowl, then beat with an electric mixer until combined.
• Divide the mixture among the paper cases, then bake in the middle of the oven for 12-15 minutes or until golden and springy to the touch. Transfer the cakes to a wire rack to cool.
• Once cool, thickly ice the tops of the cupcakes with the chocolate icing, then stick a Jaffa cake, chocolate-side down, on top of each cake. Using more icing, stick on 3 chocolate buttons for the eyes and nose. Twist a piece of strawberry lace and secure onto the button nose with more icing. Snip the marshmallows in half and secure in the middle of the button eyes in the same way, then make a dot in the middle of each marshmallow with a little more frosting to create the pupil in the eye. Finally, attach 2 mini pretzels to make antlers.

Steps:

• Preheat oven to 350°F. Line cupcake pans with double-lined cupcake liners.
• Beat cake mix and water in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed for an additional 1 minute. Do not overmix.
• Spoon batter into liners about 2/3 full, then bake 12 to 15 minutes or until tops are golden. Do not overbake. Remove from oven then carefully remove cupcakes from pan. Cool cupcakes on wire rack for 15 minutes.
• In a cold metal bowl, whip heavy cream using handheld mixer on high speed until stiff peaks form, about 3 to 4 minutes. Add vanilla frosting and mix on low speed until combined, about 10 seconds. Spoon or pipe frosting mixture on top of angel food cake cupcakes, then top with strawberries. Serve and enjoy!