for the recipe Mint Chocolate Chip Cupcakes
|115 g||margarine , softened|
|115 g||light brown sugar|
|2||medium eggs , beaten|
|100 g||plain flour|
|15 g||cocoa powder|
|1 ½ tsp||baking powder|
|2 ½ ml||Queen Madagascan Vanilla Extract (0.5 tsp)|
|50 g||milk chocolate chips|
|100 g||unsalted butter|
|165 g||icing sugar|
|25 g||cocoa powder|
|3 ¾ ml||Queen Natural Peppermint Flavouring Extract|
|Dr. Oetker Polka Dots|
Preheat the oven to 190°C (170°C Fan). 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 Peppermint Extract to taste.
Transfer to a piping bag fitted with a 1cm star nozzle and pipe a generous peaked swirl on top of each cake. Decorate with Polka Dots before serving.