Cook Time: 20 Minutes
What you need
- 175g/6oz Odlums self-raising flour
- 4 tablespoons Good quality cocoa
- 125g/4oz Shamrock Golden Caster Sugar
- 125g/40z Butter at room temperature
- 2 Eggs
- 1 1/2 teaspoon Peppermint essence
- 2 tablespoons Whole milk
Mint Butter Icing:
- 125g/4oz Butter at room temperature
- 225g/8oz Icing sugar sieved
- Green food colouring
- 1/2 teaspoon peppermint essence
Recipe Steps
- Pre-heat oven to 180C/350F/Gas Mark 4.
- Place paper cakes into the muffin trays.
- Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs, milk and peppermint essence. If mixture starts to curdle, add a little of the flour.
- Sieve the cocoa and flour and fold into the butter and sugar mixture.
- Place spoonfuls of the mixture into the baking cases and bake for 20 minutes until golden and firm to the touch.
- Cool on a wire tray and decorate with mint butter icing.
- For the mint butter icing beat all ingredients until light and airy. Pipe on your cupcakes and top with a chocolate button or flake
