Hmm well mint choc chip cupcakes aka my piping bag breaker cupcakes :(. So Mint Choc Chip Cupcakes won this week's cupcake poll, so they were the ones I was going to make. I didn't even get to try one of these they were gone so fast but apparently they were really nice...well that's the good thing about them out of the way...now the bad bits haha..well I decided to put the chocolate chips in with the buttercream so that when I piped it it would actually look like mint choc chip ice cream, with the mint chips in it...Hmm not so good idea, all the choc chips clogged up at the bottom and my piping bag ended up splitting!! So guess I'm going to have to get a new one of those, so in an attempt to save them I decided to use my old really bad piping tube that could barely even frost one cupcake, so I ended up with two sort of swirly ones, two ones that looked like poop, which eventually got flattened and spread, and then I decided to spread the buttercream on the rest. Im not usually a fan of just spreading buttercream on but on these ones they didn't look too bad :). Oh well enjoy haha!
Creaming butter and sugar
Beating it beaten eggs
Beating in flour mixture + milk
Stirring in chocolate chips
Cuppies coming out of the oven
Evil piping bag breaker
Chocolate Chip Cupcakes
175g plain flour
2 1/4 tsp baking powder
100g unsweetened cocao powder
pinch of salt
300g white sugar
2 eggs, beaten
1 tsp vanilla
100g milk chocolate chips
1. Preheat the oven to 175degrees celsius and place cupcake/muffin liners in a tin.
2. Sift all the dry ingredients : cocoa powder, flour, salt and baking powder together into a medium bowl.
3. In another bowl beat butter and sugar together until light and fluffy, about 3 mins, the mixture may look slightly crumb like, this is ok. Add in the already beaten egg and beat well before mixing in vanilla.
4. Add the flour mixture to the butter, sugar, egg mixture, alternating with the milk, beating until just integrated.
5. Stir in chocolate chips with a metal spoon and then spoon into liners and bake for 15-17 minutes or until a toothpick is inserted in the centre and comes out clean. Allow to cool for 5 minutes before turning out onto a wire rack.
Mint Choc Chip Buttercream
1 teaspoon vanilla extract
pinch of salt
450g icing sugar
2 teaspoon peppermint extract
few drops of green food colouring
75g milk chocolate chips
1.Cream butter, vanilla and salt in a bowl until light and fluffy, for about 2 minutes.
2. Add the icing sugar alternating with the milk until the mixture is creamy and smooth, beating well after each addition, until desired consistency is achieved.
3. Add peppermint extract and green food colouring, beating well, stir in chocolate chips and SPREAD onto cakes :).