Long time no see! Used this recipe from Mary Berry but replaced the cream with peppermint swiss meringue buttercream (cause I bought a bottle of peppermint extract).
I don’t really like vanilla stuff but this cupcake turned out quite nice, will probably make it again. But it came out slightly dry (baked for 20 minutes), will probably check at the 18th minute mark next time.
The swirl icing turned out quite bad because I can’t put the two different buttercream nicely on each side of the pipping bag. Boohoohoo. The SMBC was slightly soft this time round and my hands seem to be shaking so the icing turned out looking not very nice too haha. Will have to remember to put it in the fridge for a while first before pipping it onto the cupcake.