IMG_20160309_170109

 

 

  • Ingredients

Mint Chocolate Cupcakes (Makes  24 mini)

Chocolate Cupcakes
3/4 cup self raising flour
1/4 cup cocoa powder
1/2 cup caster sugar
1/2 tsp vanilla bean paste or vanilla extract
90g butter
2 eggs
1/2 cup milk

 

  • Method                                                                                     IMG_20160309_163736

 

 

1. Preheat oven to 170°C. Line cupcake tray.
2. Cream butter, sugar and vanilla with an electric beater.
3. Add eggs and beat until combined.
4. Stir cocoa powder and flour together and sift into mixture. Stir with a spatula or wooden spoon.
5. Add milk and mix until well combined.
6. Cook for about 15 minutes.

 
Icing                                                                                                  IMG_20160309_165636

200g butter
1. Beat the butter until pale. Divide butter and set aside half.

Chocolate Icing
2 1/2 cups icing sugar (chocolate icing mixture)
1/2 cup cocoa powder
1/4 cup milk

1. Using half of the butter, add icing sugar and cocoa powder and beat until combined.
2. Add small portions of milk (until you reach desired consistency) and beat until combined. Add more or less milk or icing sugar to get the right consistency. (Add more icing sugar for a thicker mixture, or more milk for a softer mixture).

Mint Icing
3 cups of Icing Sugar
Handful of fresh mint (about 1/2 cup)
1/4 cup milk

1. Finely chop mint leaves and add to milk. Allow mint leaves to sit in milk for about 30 minutes.
2. Using the other half of beaten butter, add icing sugar and beat until combined.
3. Add small portions of the milk/mint mixture (until you reach your desired consistency) and beat until well combined. Add more or less milk or icing sugar to get the right consistency. (Add more icing sugar for a thicker mixture, or more milk for a softer mixture).

 

 

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