Mint Chocolate Cupcakes

Today I had to bake some cakes for our preschools annual bunny hunt. The choice was double chocolate cupcakes. The recipe is from a little book called 'My favourite recipes. Little Cakes & Cookies'. It is a chocolate cake base with white chocolate icing.

 

Cake doesn't last long in our house and I knew there would be some serious grumbling if I only baked for the bunny hunt, so I adapted the recipe to suit our gluten and dairy free needs and the result, DELISH.

 

 

So instead of the white chocolate icing I did a mint chocolate icing and it was delicious served with some mint tea. I am very unsophisticated as I always leave the teabag of herbal teas in, do you? 

 

So this is what I did

Ingredients

 

Cake

200g Pure (sunflower spread) softened

200g caster sugar

150g Doves (gluten free) self raising flour

1/2 tsp baking powder

4 eggs, beaten

1-2 tbsp almond milk (you can use rice, but I don't think it works with baking in the same way)



Icing
200g Pure (sunflower spread)
200 Icing Sugar
100g Green & Blacks 85% Mint chocolate
and some grated mint chocolate for topping
 
Method

1.Preheat the oven to 180C
2. Line 12-hole muffin tray with paper cases
3. Beat together marge and sugar (I am sure you could use vegetable oil here too)
4. Mix in the flour, cocoa and baking powder
5. Gradually mix in the beaten egg
6. Add enough almond milk to loosen the mixture
7. Spoon into paper cases and bake for 15-20 minutes (bake and cool)
8. Melt the chocolate over some hot water on the stove and let it cool slightly
9. Make icing by beating the marge and icing sugar
10. Mix in the chocolate and ice cakes
11. Sprinkle over your grated chocolate

and VOILA!

I really love mint, so for me these are truly indulgent. If you're not a fan you could always use plain dark chocolate instead. I think it's the real chocolate that makes this so special.

Enjoy!xxx