for the recipe Gluten Free Choc Peppermint Mini Cupcakes
|150 g||almond meal|
|40 g||cocoa powder|
|1 tsp||baking powder (gluten free)|
|2||large eggs , lightly beaten|
|1 tsp||Queen Organic Vanilla Bean Paste|
|80 ml||vegetable oil|
|40 ml||Queen Pure Maple Syrup|
|1||Dr. Oetker Buttercream Icing|
|1 tsp||Queen Natural Peppermint Flavouring Extract|
|Dr. Oetker Gel Food Colour Lime Green|
|cocoa powder , for dusting|
Preheat oven to 160C (fan-forced) and line two mini muffin tins with cupcake liners.
In a large bowl, whisk together all the dry ingredients. In a small bowl, stir together the wet ingredients then make a well in the dry ingredients, pour in the wet ingredients and fold them together.
Divide the batter between 20 cupcake cases and bake for 17 minutes or until a cake tester inserted in the middle of a cake comes out clean. Transfer to a wire rack to cool completely.
Prepare the Dr. Oetker Buttercream according to the instructions on the packet. Add the Peppermint Extract and Green Food Colour, stirring until desired shade is acheived. Transfer to a piping bag fitted with an open star tip.
Twist top of piping bag and holding upright, pipe from the outside to create double height buttercream swirls.