Mint choc chip cupcakes
Chef:
Dr. Oetker
Cook:
20 mins
115g (4 oz) baking margarine, softened
115g (4 oz) light brown sugar
2.5ml (½ tsp) Dr Oetker vanilla extract
2 medium eggs, beaten
100g (3½ oz) plain flour
15g (½ oz) cocoa powder
7.5ml (1½ tsp) baking powder
50g (2 oz) Dr. Oetker milk chocolate chips
For the icing:
100g (3½ oz) unsalted butter, softened
165g (5½ oz) icing sugar
25g (1 oz) cocoa powder
3.75-5ml (3/4-1tsp) Dr. Oetker peppermint extract
Dr. Oetker polka dots to decorate
Preheat the oven to 190°C/170°C fan oven/375°F/gas 5. Line 10 cupcake tins with brown paper cup cake cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy-light in texture. Stir in the vanilla extract.
Gradually whisk in the eggs, then sift the flour, cocoa and baking powder on top. Add the chocolate chips and using a large metal spoon, carefully fold the dry ingredients into the eggy mixture.
Spoon into the cake cases and bake on the middle shelf in the oven for 16-18 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
For the icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder to make a smooth, creamy icing. Add peppermint extract to taste.
Transfer to a piping bag fitted with a 1cm (½ inch) star nozzle and pipe a generous peaked swirl on top of each cake. Decorate with polka dots before serving.
This recipe is brought to you by Dr. Oetker baking range
Serves
10
Cooking Time
20 minutes
Main ingredients
Flour, Chocolate
Recipe Type
Party Food, Cakes & Baking, Kids Food, Cake Stall, Cupcakes
Special Info
Nut free
Level of Difficulty
Easy
