Choc mint cupcakes

Happy days! During December, Checkers in Canal Walk had a promotion happening one day while I was shopping, where they gave you a free recipe book with every 2 large pouches of baking powder bought. Since I 1) LOVE freebies and 2) Love this particular author (she also wrote the Snowflake Too Fresh to Flop recipe book which I use all the time), I went ahead and bought the baking powder even though I didn't really need any at the time. Anyway, here's the book:

The first recipe that I HAD to make was choc mint cupcakes:)

  

 Recipe:

2 XL eggs
125ml cooking oil
125ml castor sugar
5ml peppermint essence
few drops green food colouring
500ml cake flour
15ml baking powder
200ml milk
2ml salt
50g grated mint chocolate

Choc glace icing

375ml icing sugar (confectioner's sugar)

30ml cocoa powder

45ml warm water

Extra grated chocolate for decorating

Whisk eggs, oil and castor sugar together until light and fluffy.

Add essence and food colouring and whisk lightly.

Sift flour, baking powder and salt together. Add to egg mixture alternately with the milk.

 

Fold in grated chocolate and mix well.

 

Spoon the mixture into paper cases, filling each two thirds full. Bake at 180 degrees celsius for 12-15 mins.

Icing: Sift icing sugar and cocoa powder together. Add warm water and beat until smooth and creamy. Ice the cooled cupcakes. Decorate with grated chocolate.