Mini mint choc chip cupcakes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Mint choc chip cupcakes, topped with a delicious minty icing.
For the cupcakes:
- 40 g caster sugar
- 40 g soft margarine (I used softened butter)
- 40 g self-raising flour
- 1 tbsp cocoa powder
- 1 medium egg
- 1 tbsp plain chocolate chips
- 1 tbsp white chocolate chips
For the peppermint icing:
- 175 g icing cugar
- 1 tsp peppermint essence
- green food dye we used the 100% natural PME food colouring
- baking tray
- 12 mini cupcake cases
Heat the oven to 180C (160C fan, 350F). Put the paper cases on the tray. Put the sugar and margarine in a big bowl.
Sift the flour and cocoa powder into the bowl. Break the egg into a cup, then tip it into the bowl. Stir the mixture until it is smooth.
Spoon half the mixture into another bowl. Put the plain chocolate chips in the one bowl and the white chocolate chips in the other. Stir them in.
Using two teaspoons, spoon all the mixture into the paper cases. Bake for 10 minutes or until they are firm. Life the cakes onto a wire rack to cool.
For the icing, sift the icing sugar into a bowl. Add 1 1/2 tbsp of warm water, the peppermint essence and few drops of green food dye. (The colouring we used is very strong, so we only needed a drop for a pale green shade).
Stir the icing until it is smooth. Use a teaspoon to spread a little icing onto each cake. Decorate the cakes with more chocolate, if you like.