The beginning of my cupcake mania, to raise money for Syrian Refugees; everyone seems to adore the chocolate and mint combination, and who can blame them? These cupcakes are divine, gluten free, almost dairy free and the perfect size.
As the mint is fresh, the frosting does turn a little brown after a few hours so don’t panic; if you want it to be bright green then you could add some colouring or just make the frosting closer to serving 🙂
Anyway, enjoy and I have lots more cupcake/mini cake recipes coming!
Gluten Free Chocolate Mini Cakes with Fresh Wild Mint Frosting
2 Tbsp cocoa
3 Tbsp hot water
1 cup ground almonds
1/2 tsp baking soda
1/2 cup sugar
6 mint leaves
1 tbsp butter, softened (or vegan spread)
1 tsp milk
1/2 cup icing sugar
About 6 mint leaves
Egg white and caster sugar
The night before, coat the mint leaves in egg white and then sugar. Drape them on a whisk and dry overnight.
Preheat the oven to 170 degrees celsius and line or grease a 12-hole cupcake pan.
Mix together the cocoa and hot water. In another bowl, mix the ground almonds and the baking soda.
In a large bowl, mix together the eggs, oil and sugar until light and fluffy. Mix in the cocoa mixture, and gently follow with the ground almond mixture.
Spoon evenly in the cupcake tin and bake for 20 minutes until a skewer comes out with only a few crumbs. Leave to cool.
Now to frost, in a blender, whizz up all the ingredients! Annnd done, now spread some icing on the top of each cupcake and stack them, so you have 6. Add a crystallised mint leaf on top and enjoy 🙂
Makes 6, and they last quite well!