CHOCOLATE MINT BABYSHOWER CUPCAKES
INGREDIENTS:
for the batter:
140g flour
60g cocoa powder
200g white sugar
1 cup sunflower oil
4 eggs
pinch of salt
1 teaspoon baking powder
1/4 full cream milk
1 & 1/2 teaspoon vanilla essence
for the frosting:
250g butter without salt at room temperature
2 heaped tablespoons of full cream cheese
350g of icing sugar
pinch of salt
a bunch of mint leaves
1/2 cup of milk
1/2 teaspoon vanilla essence
METHOD:
for the batter:
Pre-heat your oven to 175ºC and line your cupcake tray. I used these cute green and turquoise liners to match the babyshower theme :-) Sift all your dry ingredients together and leave to one side. Mix your oil and sugar in your stand mixer until well blended, add your eggs 1 x 1 and your vanilla essence. Add your dry ingredients and mix until just incorporated, Lastly add your milk. Pour your batter into your liners until just over the halfway mark and bake them for 20-25 minutes. Leave to cool for 5 minutes in the tray before taking out, place on a cooling rack and cool completely before frosting.
for the frosting:
Heat up your milk until just boiling in a saucepan, add your whole mint leaves and allow to infuse and cool to one side. In your stand mixer (or hand mixer) mix your butter & cream cheese until soft, add your sifted icing sugar and pinch of salt. Strain the milk from the mint leaves and add the cooled milk to your mixture, Lastly add your vanilla essence. Mix well on high for 5 minutes. Leave to cool in the piping bag in the fridge until ready to frost. I added some turquoise gel colourant to my piping bag to create this two tone coloured swirl.
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