Mint Choc Chip Cupcakes
Servings: 12 Cupcakes
Ingredients
For the cupcakes
- 220 g dairy free butter
- 220 g caster sugar
- 4 medium eggs
- 200 g gluten free self raising flour
- 40 g cocoa powder
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 100 g dairy free chocolate chips
For the buttercream
- 200 g dairy free butter
- 400 g icing sugar
- Green food colouring gel
- 2 tsp peppermint extract
- 50 g dairy free chocolate chips
Instructions
For the cupcakes
- Preheat the oven to 180°C and line a 12 hole cupcake tin with cases.
- In a large bowl add the dairy free butter and caster sugar, beat until light and fluffy. Add the eggs one at a time and continue to beat until combined.
- Add the peppermint and vanilla extract and beat again. Stir in the self raising flour and cocoa powder until combined.
- Fold through the chocolate chips and then divide the mixture between the 12 cupcake cases. Bake for 25 minutes or until a skewer comes out clean. Leave to cool before making the buttercream.
For the buttercream
- To make the buttercream beat the dairy free butter in a bowl and then slowly add the icing sugar. Continue to beat until combined (this will take up to 5 minutes, be patient and it will come together eventually!).
- Add the peppermint extract and green food colouring and beat again until combined. Pipe onto your cakes and top with extra chocolate chips.
- Store in an airtight container for up to 3 days.