Gluten-free mint choc chip cupcakes (makes 12 muffin size cakes)
Ingredients
- 90g butter, softened
- 80g Hotel Chocolat dark chocolate buttons
- 160 ml (2/3 cup) semi-skimmed milk
- 2 eggs
- 1/2 teaspoon peppermint essence
- 220g (1 cup) brown sugar
- 100g (2/3 cup) gluten free self-raising flour, sieved
- 2 tablespoons Hotel Chocolat organic cocoa powder, sieved
Cooking instructions
- Preheat oven to 160-180 deg C (325-350 deg F)
- Line muffin tray with paper cases
- Place chocolate and milk in a small saucepan and stir over low heat until smooth
- Beat butter, eggs, peppermint essence and sugar with an electric mixer until the mixture turns a pale colour
- Stir in flour, cocoa, and warm chocolate mix until mixed thoroughly
- Divide mixture among cases
- Bake for 25-30 minutes
- Place cakes on a wire rack to cool
To decorate (24 cupcake size cakes)
What you will need
- 24 fondant blue butterflies
- 56 small fondant flowers
- Vanilla buttercream
- Grass icing tube no.233
- Icing bag or bottle
Instructions
- Spoon green buttercream into a piping bag or bottle fitted with a nozzle attached
- On top of the cakes, starting at outside edge and working in circles, pipe buttercream by squeezing a small amount onto cake at 90 degree angle, pulling up and away when icing strand is long enough (about 3 cm) stop squeezing and pull tip away at various angles (see pics for how-to)
- Push fondant flowers and butterfly lightly into iced grass
Have a sweet day!