For the recipe Mint Chocolate Chip Cupcakes
|115 g||Margarine (4 oz) Softened|
|115 g||Light Brown Sugar (4 oz)|
|2.5 ml||Dr. Oetker Madagascan Vanilla Extract (½ tsp)|
|100 g||Plain Flour (3 ½ oz)|
|15||Dr. Oetker Fine Dark Cocoa Powder (15g or ½ oz)|
|7.5 g||Dr. Oetker Baking Powder (1 ½ tsp)|
|50 g||Dr. Oetker Milk Chocolate Chips (2 oz)|
|about 2||Medium Eggs|
|100 g||Unsalted Butter (3 ½ oz)|
|165 g||Icing Sugar (5 ½ oz)|
|25||Dr. Oetker Fine Dark Cocoa Powder (x1 sachet or 25g/1 oz)|
|3.75 - 5 ml||Dr. Oetker American Peppermint Extract (¾ - 1 tsp)|
|0.1 g||Sprinkles Sprinkles of your choice|
Preheat the oven to 190°C (170°C Fan, 375°F, Gas Mark 5). Line 10 cup cake tins with brown Cupcake 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 Cupcake Cases and bake on the middle shelf of 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 American Peppermint Extract to taste.
Transfer to a piping bag fitted with a 1cm (1/2inch) star nozzle and pipe a generous peaked swirl on top of each cake. Decorate with Polka Dots before serving.
|Per Serving||Per 100 g / ml|
|Fat||40.39 g||22.69 g|
|Carbohydrate||48.14 g||27.04 g|
|Protein||22.85 g||12.83 g|