Mint chocolate cupcakes

Yes, again. But this time I have a recipe!!!
I made these earlier, and now I feel unwell from the ridiculous amount of icing I ate… But don’t follow my mistakes. Save your icing, put it on the cupcakes, believe me, it tastes better there.
Basically, these are soft, fluffy, gluten free chocolate cupcakes with a creamily refreshing mint icing on top.
Recipe after the photo!
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120g butter
120g sugar
2 eggs
100g gluten free self raising flour
20g cocoa powder
(for the icing)
about 1 cup of icing sugar
4 teaspoons of butter
a good few drops of mint essence

Preheat oven to 90c, mix together the butter and sugar, whisk the eggs, throw them in, mix again, put in the flour and cocoa, throw them in the oven, bake for 15 mins, throw everything in the icing together, mix well and decorate.
Sorry for the hastiness, I just have tons of homework I stupidly left for tonight to do…

Mint chocolate birthday cake

I made this for my grandmother as it was her birthday. I multiplied my brownie recipe by 1.5 and then put it in two cake pans.
I used pre-made fondant to make the roses and the leaves, and I made the buttercream icing from scratch (with an element of failure, notice the ‘chocolate chips’? That was because the icing was too hard to spread and it picked up bits of the cake. then my dad magically thought of using a hairdryer to melt the icing a little. It worked a treat, and then I added green food colouring (too much, of course) to disguise the brown-ness)
Overall it was not too challenging, and only took about 3 hours overall (including baking times)
IMG_2100IMG_2097 IMG_2102

Chocolate Mint Bars


These are heaven for mint and chocolate lovers. a slightly crumbly biscuit base, a creamy, buttery mint filling, and a rich chocolate top. I always had mint essence for baking muffins. But in the last while, it has disappeared from every shop I have been in. if anyone knows why, please enlighten me with the details. I know that it was discontinued in 2007, but was then brought back because lots of people complained. but after a long search, someone said that she had mint oil that you could drink. I was very confused, because I was sure mint oil was inedible, but the next day my mother found some in a health food shop that was edible. I have already made two batches of this. it fills a 6×4 tub of some sort, but feel free to double the recipe. it only makes about eight small squares. I am a lazy person so I simply melted the butter in a bowl, mixed the base, put it in the tub, melted the next load of butter (in the same bowl, washed out), mixed the base, put that in the tub, melted the butter and chocolate in the bowl and put that in the tub. minimal washing up and maximum efficiency!

for the base:
20g plain gluten free flour
10g dairy free butter, melted
10g icing sugar
10g cocoa power

for the middle:
10g dairy free butter, melted
20g icing sugar
3-4 drops of mint oil, or mint essence to taste
a tiny sprinkle of green food colour (optional)
for the top:
15g dark chocolate
10g butter

for the base:
mix together the melted butter, flour, icing sugar and cocoa. i added a little bit of water to make a crumbly dough. place the dough in the tub, spreading the mixture out evenly. put it in the freezer.

for the middle:
mix together the melted butter, icing sugar and mint oil. if you like, put a tiny drop of green food colour in to give it a minty colour. take the base out of the freezer and spread the middle evenly over the base. again, place the tub in the freezer

for the top:
melt the butter and chocolate together. take the tub out of the freezer and spread it evenly over the previous layers. (humm.. have I written this before, or something?)
freeze for about 10 minutes. then slice and devour!

Chocolate Mint Muffins

Finally! To the “Eat Muffins” part of this blog!
I bought an icing syringe on Thursday and i have been over excited about making these. usually my butter cream icing leaks water after a minute due to the use of margarine instead of butter. but this time it didn’t! i added a drop of blue food colouring that turned the yellow icing green (pretty hard to see in the photo, but it is!), and then added a little too much peppermint essence. last night they tasted great but i don’t know about today, because gluten free muffins usually dry out a lot and get all crumbly. damn my allergy’s!