So I’m going to start a new segment on Fridays called Foodie Fridays (get it, huh, get it??) where I’ll share recipes. They might be my own, they might be ones that I found on Pinterest and thought “this is my new fave thing to eat”, or they might be a meal out that was fantastic.
Anyway, I have been in a bit of a baking mood all week, because when I feel like shit, I bake. Also it’s my cousin’s 21st tomorrow and I’m helping with the cakes so
Anyway, my first recipe that I would like to share with you is for my Mint Chocolate Cupcakes, which look a bit like this when they’re finished…
110g of unsalted butter
110g of caster sugar
110g of self-raising flour
1-2 teaspoons of mint flavouring
1/2 teaspoon of baking powder
40g cocoa powder
Optional chocolate chips (about 150g)
And an oven preheated to 180C.
So what you essentially need to do is cream the butter and the sugar together until pale and – well, creamy. Please try to refrain from eating any, but if you feel the urge early on, it’s worth adding a couple of extra grams of ingredients just in case. Or on purpose ssshh
Once those two are creamy and lovely looking, add the mint essence. How much of those teaspoons you put in depends on how minty you want it, but do bear in mind that the chocolate might overpower it if there isn’t much essence in the mix!
Next you’ll want to add the eggs and beat them in. Following this, sieve the flour, baking powder and cocoa together into the bowl/mixer, and stir it all together. At this point, add the chocolate chips if you’re using them (of course you are).
Voila, cake mix.
Once more, try not to eat it all. You’ll want to line a cupcake tin with 12 cases, and dollop about 2 teaspoons of the mixture into each one. Then shove that tray into the oven and wait for 15-20 mins until the top is springy to the touch or a skewer inserted into the middle comes out clean.
Leave them to cool 🙂
For the icing, you will need:
280g icing sugar, sifted
140g unsalted butter
4 drops of green food colouring
2 teaspoons of mint flavouring
30g Cocoa powder
Ok so first you’ll need to mix the sugar, butter and mint together until combined and butter-icing-like.
Next split it into two bowls.
To one bowl, add the food colouring, and to the other add the cocoa – a bit at a time.
Now mix like your life depends on it. If the chocolate one has too much cocoa in it, add a splash of milk and keep stirring until the icing can stand in peaks.
Add a teaspoon or so of each bowl to each cupcake, and use a fork to swirl the colours together appealingly.
Voila, iced cupcakes!
Now scoff them.
Hope everyone’s ok out there!