COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Notwendige Cookies
Diese Cookies sind notwendig, damit die Basisfunktionen von genutzt werden können.
Notwendige und Performance-Cookies
Die Performance-Cookies helfen darüber hinaus die Nutzung von zu analysieren, damit wir die Qualität laufend messen und verbessern können.
Notwendige, Performance- und Marketing- & Dritt-Cookies
Diese Marketing- & Dritt Cookies helfen uns zudem, auf anderen Plattformen personalisierte Inhalte von anzuzeigen.

Gluten Free Choc Peppermint Mini Cupcakes

The ratio of minty buttercream icing to dark chocolate cupcakes is absolutely perfect – and they’re gluten free!

20 cupcakes

Easy to make 30 Minutes



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
80 ml milk
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.