Monday, 24 August 2015

Mint Choc Chip Cupakes

So my love affair with mint and chocolate is no new thing, but I had yet to transfer them from their classic ice cream form to a cakey alternative. I found this recipe whilst moseying through a pile of Usborne recipe cards which, though written for children, has some really excellent recipes in it! The recipe that I've used was actually for petit fours cases, and so I've adjusted the recipe accordingly (as well as making a few of my own changes as well. And yes, unlike my last cupcake bake, I actually bought the correct size cases!

Mint Choc Chip Cupcakes (makes 20)

Bare Necessities
For The Cupcakes:
80g Caster Sugar
80g Margarine
80g Self-raising Flour
3tbsp Cocoa Powder
2 Eggs
2tbsp Plain Chocolate Chips
2tbsp White Chocolate Chips

For The Icing:
250g Icing Sugar
3tbsp Water
1tsp Peppermint Essence
Green Food Dye
Large Chocolate Buttons

1. Pre-heat the oven to 180C/350F.
2. Place 20 paper cases onto the tray.
3. Beat together the sugar, margarine, flour, cocoa powder and eggs until fully combined.
4. Mix in the chocolate drops.
5. Evenly distribute the mix into the paper cases and pop into the oven.
6. Cook for 15 minutes or until cooked through.
7. Place the cupcakes onto a rack to cool.
8. In a small bowl, sift in the icing sugar, and then pour in the water, peppermint essence and a few drops of food dye.
9. Mix the icing until smooth and lump-free. I use a fork to mix it, as it helps get rid of the lumps easier. At this point you can add more food colouring to achieve the desired shade of green. Remember that it will affect the consistency of the icing though.
10. Once the cupcakes have cooled, drop a small dollop of icing onto each one. The cupcakes should come up a little bit shorter than the cases, so you can spread the icing right to the edges to get a clean effect.
11. Place a single button onto the centre of each cupcake.
12. Put the cupcakes in the fridge to let the icing set, and then tuck in!