Ingredients Makes 12
150g self raising flour
50g cocoa powder
200g caster sugar
100g butter or margarine
1 large egg
100ml milk
Muffin cake tin and cake cases
Piping bake and nozzle
Butter icing
100g butter or margarine
few drops green food colouring
few drops peppermint essence
2tbsp milk
Areo mint balls or other chocolate decoration
Method
Preheat oven to 180 degrees or 160 for fan oven
Put all the cake ingredients to a food processor or large mixing bowl and mix until all combined and light and fluffy
Divide the mixture evenly into the 12 cases in the muffin tin
Cook for approx 20 minutes until firm to touch and slightly golden on top.
Remove from oven and leave in tin to cook completely
To make the buttercream beat the butter and icing sugar together to firm and creamy . Add milk until it is creamy texture but still firm and holds shape. Add few drops of green colouring until it goes a minty green in colour and add peppermint essence until it tastes minty .
Spoon the buttercream into piping bag with nozzle attached.
Once cakes are completely cooled pipe a large swirl on top of each one
Top with a Areo mint ball or anything else you fancy. You could use half a After Eight mint square or just some chocolate chips sprinkled over the top.
ENJOY
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