Monday, 3 August 2020

Recipe Chocolate mint cupcakes

        
Made these yesterday so wanted to share the simple recipe      



           
Ingredients  Makes 12  

150g self raising flour

50g cocoa powder 
200g caster sugar 
100g butter or margarine 
1 large egg 
100ml milk 
Muffin cake tin and cake cases 
Piping bake and nozzle 

Butter icing 
100g butter or margarine 
few drops green food colouring 
few drops peppermint essence 
2tbsp milk 
Areo mint balls or other chocolate decoration 




Method 
Preheat oven to 180 degrees or 160 for fan oven 
Put all the  cake ingredients to a food processor or large mixing bowl and mix until all combined and light and fluffy 
Divide the mixture evenly into the 12 cases in the muffin tin 
Cook for approx 20 minutes until firm to touch and slightly golden on top. 
Remove from oven and leave in tin to cook completely
To make the  buttercream beat the butter and icing sugar together to firm and creamy . Add milk until it is creamy texture but still firm and holds shape. Add few drops of green colouring until it goes a  minty green in colour and add peppermint essence until it tastes minty .
Spoon the buttercream into piping bag with nozzle attached. 
Once cakes are completely cooled pipe a large swirl on top of each one 
Top with a Areo mint ball or anything else you fancy. You could use half a After Eight mint square or just some chocolate chips sprinkled over the top. 
ENJOY 






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