Mint cupcakes recipe

Click to rate
(27 ratings)
Sending your rating
makes: 16 - 18
Skill: medium
Prep: 15 min
Cooking: 30 min
  • We earn a commission for products purchased through some links in this article.
  • Baking expert Fiona Cairns says: ‘I love the contrast between chocolate cake and this pale mint buttercream.’ Follow this easy recipe to see how it’s done

    Ingredients

    • 175 unsalted buttered, softened
    • 100g mint dark chocolate(50-60% cocoa solids) finely chopped
    • 200g plain flour
    • 1tsp baking powder
    • 1tsp bicarbonate of soda
    • 100g ground almonds
    • 275g dark muscovado sugar
    • 1tsp vanilla extract
    • 3 eggs, lightly beaten
    • 150ml buttermilk
    • 18 cupcake cases
    • 200g unsalted butter, softened
    • 250g icing sugar, sifted
    • few drops of peppermint extract, to taste
    • 1 pot green food colour paste
    • 18 sprigs fresh or crystallized mint leaves

    Method

    • Preheat the oven to 180ºC/fan 170ºC/350ºF/gas mark 4.

    • Place the chocolate in a bowl and pour over 120ml just-boiled water. Stir until melted, then set aside to cool.

    • In a bowl, sift together the flour, baking powder and bicarbonate of soda, then stir in the ground almonds. In a bowl of an electric mixer (or in a bowl with a electric hand whisk), cream together the butter and sugar until very light and fluffy (this will take a good 5 mins). Add the vanilla extract to the eggs. With the whisk running, very slowly add the add mixture to the butter and sugar, adding 1 tbsp of the flour during the process to prevent curdling, then add the melted chocolate and the buttermilk. Fold in the remaining flou.

    • Place the paper cases into a cupcake tin and divide the batter between them. Bake for 25–30 minutes. When they spring back to the touch, remove to cool on a wire rack.

    • Meanwhile, beat together the butter and icing sugar for a good 5 minutes until really light, then add the peppermint extract and a touch of green food colour paste.

    • With a palette knife, spread buttercream on to the cupcakes and decorate each with a sprig of mint.

    Top tip for making Mint cupcakes

    Be careful, when buying the chocolate, to avoid a bar with a fondant centre! Naturally, the chocolate itself should contain the mint flavour.

    Click to rate
    (27 ratings)
    Sending your rating