I have a vague memory of eating a chocolate mint flavoured ice lolly in a rather disgusting shade of bogey green as a child. Despite it’s gruesome appearance I rather enjoyed it. This is my homage to this long forgotten iced treat.
- 150g unsalted butter, softened
- 150g caster sugar
- 3 large eggs
- 150g self raising flour, sieved
- 3 tbsp buttermilk or natural yoghurt
- 1 tsp peppermint extract
- ⅛ tsp green food colouring (I use a paste rather than a liquid)
- 100g dark chocolate chips
- Preheat the oven to 180℃. Line a muffin tin with 12 paper cases.
- Cream the butter and sugar together then add the eggs one at a time beating thoroughly after each addition.
- Gradually fold in the flour followed by the buttermilk then the peppermint extract and food colouring.
- Fold in the chocolate chips then spoon into the muffin cases. Bake for 15 – 20 minutes until golden on top and springy to the touch. Cool on a wire rack before icing.
- 50g dark chocolate
- 100g soft butter
- 200g icing sugar, sieved
- 1 – 2 tbsp very hot water
- A few drops of peppermint extract (optional)
- Edible glitter to decorate
- Melt the chocolate in a heat proof bowl over a barely simmering pan of water.
- Cream the butter and sugar together. I prefer to use a food processor to do this. Add the melted chocolate then mix again. If the icing appears too stiff then add a little of the hot water. Refrigerate for up to an hour until firm but pliable enough to pipe then decorate the cooled cupcakes.