Mint Choco chip Cupcakes
Ingredients – Cake
- 200g butter
- 200g caster sugar
- 4 eggs
- 1 1/2 tsp peppermint extract
- 200g self-raising flour
- 2 tsp baking powder
- 50g cocoa powder
Ingredients – Buttercream
- 170g butter
- 2-3 tsp peppermint extract
- 450g icing sugar
- Blue food colouring / gel / powder
Pre-heat the oven to 170 degrees (fan). Line a cupcake baking tray with 12 cake cases.
Step 2 :
Mix the eggs, sugar, butter and peppermint extract in a bowl using a hand whisk, electric whisk or stand mixer.
Step 3 :
Sift the self-raising flour, baking powder and cocoa powder into the mixture and mix together.
I use the figure of 8 technique here when mixing by hand.
Step 4 :
Fill 2/3 of the cupcake cases with the cake mixture and bake for between 12 and 18 minutes. Mine took 16 minutes.
Step 5 :
Once baked, allow the cupcakes to cool for approximately 30 minutes. Remember to check they’re cooked through with a cake tester before removing from the oven.
Step 6 :
While the cupcakes are cooling, add 170g of butter to a clean bowl.
Step 7 :
Whisk the butter for at least 5 minutes. Add the peppermint extract and whisk for another minute. You might want to add just 2 tsp at this stage and add the 3rd later to suit your taste (I like really minty frosting).
Step 8 :
Sift the icing sugar and whisk together in stages. This will help you to achieve a really smooth buttercream but will also help to limit those icing sugar clouds!
Step 9 :
Once whisked, your buttercream should be a very light colour and smooth consistency, but still able to hold it’s shape.
Place 2 tsp in a separate small bowl.
Step 10 :
Mix a small amount of blue food colouring into the buttercream in the small bowl.
Step 11 :
Mix the food colouring and the buttercream until you achieve a really strong and concentrated colour. Including this step will help the colour to spread more evenly through your whole mixture.
Step 12 :
Add the colour concentrated buttercream to your large mixture and whisk together until the mixture is fully combined. If you want a darker colour, simply follow steps 9-12 again.
Step 13 :
Using an open star piping nozzle, pipe a ‘classic swirl’ onto each cupcake. Add a small amount of dark chocolate chips to the top of each and your cupcakes are finished!
Recipe by Emily
Blog: My Tiny Toes
instagram handle: @mytinytoesuk
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