Gluten-free mint choc chip cupcakes

Gluten-free mint choc chip cupcakes (makes 12 muffin size cakes)

Ingredients

• 90g butter, softened
• 80g Hotel Chocolat dark chocolate buttons
• 160 ml (2/3 cup) semi-skimmed milk
• 2 eggs
• 1/2 teaspoon peppermint essence
• 220g (1 cup) brown sugar
• 100g (2/3 cup) gluten free self-raising flour, sieved
• 2 tablespoons Hotel Chocolat organic cocoa powder, sieved

Cooking instructions

1. Preheat oven to 160-180 deg C (325-350 deg F)
2. Line muffin tray with paper cases
3. Place chocolate and milk in a small saucepan and stir over low heat until smooth
4. Beat butter, eggs, peppermint essence and sugar with an electric mixer until the mixture turns a pale colour
5. Stir in flour, cocoa, and warm chocolate mix until mixed thoroughly
6. Divide mixture among cases
7. Bake for 25-30 minutes
8. Place cakes on a wire rack to cool

To decorate (24 cupcake size cakes)

What you will need

• 24 fondant blue butterflies
• 56 small fondant flowers
• Vanilla buttercream
• Grass icing tube no.233
• Icing bag or bottle

Instructions

1. Spoon green buttercream into a piping bag or bottle fitted with a nozzle attached
2. On top of the cakes, starting at outside edge and working in circles, pipe buttercream by squeezing a small amount onto cake at 90 degree angle, pulling up and away when icing strand is long enough (about 3 cm) stop squeezing and pull tip away at various angles (see pics for how-to)
3. Push fondant flowers and butterfly lightly into iced grass

Have a sweet day!