Mint Choc Chip Cupcakes

Recently I've been hearing good news stories. Of course there is never a lack of doom and gloom but some people that I love are having cool things happen to them and it makes me so happy. I literally feel like it's happening to me. That's because we are all one and if it can happen to you, then surely it can, and is, happening for me.

Last week I met up with my old and good friend who recently had a beautiful baby girl and we hung out at Clissold Park (amazing). She is loving motherhood and it was such a joy to see! I know too much to get broody myself, but I was happy that she was happy :)

The sun was shining & the weather was sweet, but not quite not warm enough for ice-cream. Instead, I made some mint choc chip cupcakes in honour of my favourite flavour. This was a massive experiment (well massive-ish), because I was keen to use real mint as opposed to flavourings. I LOVE the taste of fresh mint, it's subtle and so sweet. I also wanted the cakes to taste creamy, so I went for a very creamy icing rather than buttercream. 

Here is the recipe;

Mint Choc Chip Cupcakes (makes 16)

Mint Choc Chip Icing

250g mascarpone cheese

100g icing sugar

150ml extra thick double cream

25 mint leaves very finely chopped (more or less to taste)

3 drops green food colouring (depending on how strong you want the colour to be)

40g chocolate flakes (approx)

Chocolate Cupcakes (adapted from the Hummingbird Bakery)

80g (3oz) unsalted butter softened

140g (50oz) caster sugar

140g (50oz) soft brown sugar

200g (7oz) plain flour

40g (1½oz) cocoa powder

80g (3oz) chocolate chips (optional)

1 tbsp baking powder

¼ tsp salt

240ml (8½fl oz) full fat milk

2 large eggs

1. Preheat the oven to 170°C (325°F) Gas 3 and line 2 muffin trays with cupcake cases. 

2. Put the flour, sugars, baking powder, cocoa powder, salt and butter together in a large bowl or food processor and mix until everything is combined and you get a sandy consistency. Gradually pour in half the milk and beat until the milk is just incorporated.

3. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any stray ingredients from the side of the bowl with a rubber spatula). Add the chocolate chips and continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

4. Fill the cupcake cases with the cake mixture until two-thirds full and bake in the preheated oven for 20–25 minutes. A skewer inserted in the centre should come out clean, or the sponge will bounce back when touched.

5.  Leave the cupcakes to cool slightly in the tray before turning out onto a wire rack to cool completely. 

While the cupcakes are cooking make the icing. Set aside approximately a tablespoon of chocolate flakes for the garnish. Mix together all of the ingredients until you have a smooth icing that is quite firm. Leave to cool in the fridge.

6. When the cupcakes are completely chilled, pipe the icing on top and sprinkle with the left over chocolate flakes.

The amount of mint leaves that you ought to use, really does depend on taste. When I first made them I didn't quite add enough to get the hit straight away. Also, I think that the cakes are best eaten when the icing is very cold, so perhaps aren't great for picnics on hot days. I spent the rest of the week loving them though. I warmed up the cupcake (10 seconds on full power) & added the icing afterward. 

One of my favourites this year I think, if you decide to give it a go let me know how you get on! Do you have any good news to share?


Peace & Love


xx

Pin It

Apple Cake Pops... Scrumping at Pick Me Up 2012

scrump [skrʌmp]

vb

Dialect to steal (apples) from an orchard or garden

Last week I mentioned that I was going to be helping out Puck Studio at Pick Me Up 2012. Aside from the Apple and Cinnamon Cupcakes, I also made some Apple Cake Pops to give out on the opening night. I'd been scouring sweet shops trying to find the perfect thing to make the stalks and the leaves. In the end I settled on using apple flavoured Sour Belts for the leaves and cola flavoured Spogz Lizards Tails for the stalks. (If you want to know how to make cake pops, check out my how-to picture post here.)

Puck Studio are curating an eclectic mix of artists from the South West of England, focusing on illustration. They built a giant tree like structure and used green balloons to represent the leaves. There were prints hanging off special orange balloons that you can take and use to indicate which of the prints you wanted to buy or just to have as a keepsake (limited availability). 

Postcard size prints hanging from the tree... take one to indicate which print you want to buy.

I thought it would be cool to make some realistic looking apple cake pops to add to the mix. Some even managed to get attached to the tree, although I'm not sure how long they lasted before they fell off!

Apple Cake Pops hanging from the 'tree'.

The whole exhibition is amazing with loads of cool art and is running until the 1st April 2012 at Somerset House, London. If you can, definitely get down there before it ends!

Below are some more pictures from the day. 

The tree taking shape with a 'million' balloons.

Putting the final touches to the signage.

Some of the prints on offer from Puck Studio

Tasty cakies...

Thanks to Puck Studio for inviting me down!

Peace & Love

Apple Cake Pops

Pin It

Don't Try This At Home - Banana Layer Cake with Chocolate Fudge

So I've been quite keen on having a banana cake on my blog for a while and figured now that I have a loaf tin, I really should get on with it! But since I've been feeling experimental recently, I decided to give it a little twist. Instead of a banana loaf, why don't I bake a banana layer cake and have thin servings of chocolate fudge.....?

Well, I made it and discovered that banana cake is already sweet & delicious and needs little if anything else! This cake is very sweet and totally doable with a cup of tea and a small slice. You must not attempt to eat it though if you are in anyway diabetic or are susceptible to tooth decay! :)

Next time I will use a loaf tin and maybe put a small spread of chocolate fudge on top.

Banana Cake Recipe 


Ingredients


170g unsalted butter
100g soft brown sugar
70g caster sugar
2 eggs
170g self raising flour sifted
3 tablespoons milk
1 tsp vanilla essence
1 pinch of salt
2 ripe bananas mashed up

1. Pre-heat the oven to 160oC/ Gas Mark 3 and line a loaf tin.
2. Cream the butter and sugar until the mixture is light and fluffy. Slowly add the eggs and beat until all incorporated.
3. Add the flour and salt, followed by the milk, bananas and vanilla essence and mix well.
4. Place in the loaf tin and bake for approximately an hour until cooked. Leave to cool in the tin slightly before placing on a cooling rack.

The moral of this story is "If it ain't broke don't try to fix it!" :) In all seriousness though, I do love trying out new recipes and you don't know what works until you try!

Peace & Love

xx 

Pin It