Our new favourite. Love the mint chocolate combo. I've made these gluten free but if you can do normal flour then do! I just replaced the normal flour with Dove's Farm White Flour, used Gluten Free baking powder and added in some Xanthan Powder to make it safe for us GF folk.
Free From: Dairy, Egg, Soya
200 ml rice dream
5 ml cider vinegar
170g self raising flour (Dove's Farm Gluten Free Self Raising White is what I used)
1/4 cup cocoa
1/4 tsp xanthan powder
30g cocoa powder
200g caster sugar
1/4 tsp salt
1/2 tsp bicarbonate of soda
1 tsp baking powder (gluten free)
80 ml melted dairy free margarine
1 tbsp vanilla extract
1/2 tsp mint extract
Mix the milk and vinegar together. Set aside for 10 minutes. Preheat oven to 180°C, 350°C
Line your muffin tin with muffin cases
Mix together flour, cocoa, caster sugar, salt bicarbonate of soda and baking powder by hand until fully combined. Add the milk mixture, melted margarine, vanilla and mint extract and using a metal spoon quickly mix everything together for about 10 seconds until the ingredients are just combined. Don't mix the batter too much, it should still be a bit lumpy. Spoon the batter into each muffin case.
Place in the oven and bake for 15 minutes or until a toothpick comes out clean. Cool in the muffin tray on a wire rack for 10 minutes, then transfer the cupcakes to the rack to cool completely.
I then decorated with buttercream frosting flavoured with mint extract, vanilla and decorated with chocolate shavings.
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