Even after my rantings in the last post I’ve gone and baked a batch of cupcakes yet again! ( I did also make a large Lemon & Raspberry Layer Cake this week but didn’t have time to photograph it properly). These Mint Choc Chip Cupcakes were requested by Nicola who has departed our accessories team for the glamorous pastures of womens-wear design. And, I’m super grateful for her suggestion as it’s bought a gorgeous new frosting into my life.
The idea for the mini ice-cream cones came from one of my favourite Aussie cake blogs, Raspberri Cupcakes. What I didn’t realise was that I could only buy the cornets in bulk, so I now have 40-odd mini cones to use up…..all ideas on a postcard please.
Now, let’s talk about this Mint Choc Chip buttercream….. I tweeted that it was so good, I wanted to marry it. I had to FORCE myself to stop eating it out of the bowl as Mr Love would’ve found me in a butter induced coma on the kitchen floor sporting a guilty chocolate smeared grin. Seriously, it really is that good people. Go to it!
Mint Choc Chip Cupcakes ( sponge adapted from here )
175g self-raising flour
75g cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
300g caster sugar
3/4 teaspoon vanilla extract
250ml whole milk
Mint Choc Chip Buttercream
100g salted butter
100g unsalted butter
300g icing sugar
1-2tsp peppermint essence – adjust to taste
green food colouring
80g dark chocolate chopped into small chunks
Mini Ice cream cones to decorate.
Preheat the oven to 180C. Line a cupcake tray with brown paper cases.
Sift together the flour, cocoa and salt in a bowl and set aside.
In a large bowl or mixer, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk, mixing gently but thoroughly. Dollop the batter into the paper cases ’til they’re 3/4′s full.
lace in the centre of your preheated oven for 15mins, or until a skewer inserted into the cake comes out clean.
Beat the two butters together until super light and fluffy. Beat in the sifted icing sugar and keep mixing for a couple of minutes so that the icing is very fluffy.Add the essence to taste and then add the colouring until its reached the desired minty shade. Mix in the chopped chocolate.
When your cakes are completely cool, ice with the buttercreamm and top with a mini ice-cream cone.
Love Lemony x