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Egg-free chocolate cupcakes with mint frosting

June 6, 2008

Mint rocks! ’nuff said.

In times of desperation, even the most unlikely thing in the house can be used. This was a toolbox container from ikea which we never really got around to using. Thank goodness!

Moving on! This is the best ever choc cupcakes I have ever tried, and its egg free. Technically its sugar free, but there’s hidden sugar in the recipe. The choc cupcakes are moist and soft and not crumbly at all. It can be eaten with or without frostings, but choc frosting would be the best. Chocoholics BEWARE! Im not really a fan of cooled cupcakes so i would say that it’s best eaten warm, within 10-15 minutes after being removed from the oven.

The words were piped using Betty Crocker’s chocolate frosting, which is one of the best frostings, ever!

1)Egg-free chocolate cupcakes

1 cup unsalted butter, softened
14 oz condensed milk
2 cups self raising flour
1 cup cocoa powder
2 tsp baking powder
1/2 cup semi sweet choc chips
1 tsp vanilla essence
1 1/2 cups cherry cola ( i used vanilla coke here)
*Note: For a deep, dark choc taste, use coke light.

1. Preheat oven to about 175 deg celcius. (depends on ur oven)
2. Cream butter with an electric mixer until light for abt 2-3 mins. Add condensed milk and beat until combined. Sift flour, cocoa and baking powder into mixture and continue beating until combined. Stir choc chips, vanilla and coke.
3. Spoon batter into cups (abt 2/3 full) and bake for 20 mins. (depends on ur oven)

Makes about 16-20 cupcakes, depending on the size of the paper cups.


2) Mint buttercream frosting

I used my basic buttercream frosting recipe, and just added a bit of mint essence. Yummy! 

1 cup butter, softened
6-8 cups icing sugar
1/2 cup milk
2 teaspoon vanilla extract
food colouring
1-2 drops of mint essence

1. Mix butter, THREE cups of sugar, and vanilla until smooth and creamy (~ 5 mins).
2. Gradually add remaining sugar, 1 cup at a time (not necessary to add all – depends on your taste) until you get the consistency that you want. (more sugar –> stiffer frosting). Add a little bit of milk (not necessary to add if you don’t want to) if the frosting is too stiff.
3. Beat for about 2 minutes.
4. Divide into portions and add food colouring that you desire. Mix well. Add mint essence (be careful not to add too much or you would feel like you are eating toothpaste!).

Note: It’s better to use gel colouring, instead of liquid ones, because liquid ones make the frosting softer and harder to work with. Gel colourings are more intense, so be careful.


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