Small Cakes: Mint Cupcakes

Name: Small Cakes: Mint Cupcakes
Yield: Makes 16-18
Ingredients: 18 sprigs fresh or crystallised mint leaves; 1 pot green food colour paste; 1 × Family Chocolate Cake batter, made with mint dark chocolate; few drops of peppermint extract, to taste; 200 g unsalted butter, softened; 250 g icing sugar, sifted; 18 cupcake cases

Preparation info

Makes
16-18

Difficulty
Medium

Appears in

Bake and Decorate

By Fiona Cairns

Published 2011

About

I love the contrast between chocolate cake and this pale mint buttercream. Be careful, when buying the chocolate, to avoid a bar with a fondant centre! Naturally, the chocolate itself should contain the mint flavour.

Ingredients

1 × Family Chocolate Cake batter, made with mint dark chocolate

Cake
Vegetarian
Baking

Method

Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4.

Place the paper cases into a cupcake tin and divide the batter between them. Bake for