Skip to main content
logo
Food Advertising by

Choc Mint Cupcakes ~ 薄荷巧克力蛋糕


I gave these simple cupcakes a light 'makeover' by dressing them up with toffee shards . together with a light dusting of icing sugar.  These cupcakes are moist and soft with a hint of mint chocolate and it will be great to serve them at family gatherings or to your guests during the coming festive season.








Choc Mint Cupcakes ~  薄荷巧克力蛋糕

Ingredients

  • 300 gm plain flour
  • 45 gm cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 150 gm butter
  • 370 gm brown sugar
  • 3 large eggs
  • 200 ml milk
  • 1 tsp vanilla
  • 12 After Eight mint chocolate, chopped
  • Toffee shards and icing sugar to decorate (optional)
Method
  1. Sift flour, cocoa powder, baking powder and bicarbonate of soda, set aside.
  2. Cream butter and sugar till pale and fluffy.   Add in the eggs, one at a time.
  3. Add in flour alternating with the milk.
  4. Stir in the choc mint and spoon batter into paper cups.
  5. Bake in a preheated oven @ 180 deg.C for about 20 to 25 mins.   Remove from oven and let cool on a wire rack.
  6. Yield :   20 cupcakes





Comments

  1. I love the combo of mint and chocolate. They are so festive and amazing!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.