Choc Mint Cupcakes (25.04.13)

125g Butter
1 cup Sugar
3 Eggs
1 teaspoon Peppermint essence
½ teaspoon green food coloring
2½ cups cake flour
3 teaspoons Baking Powder
Pinch salt
1 cup milk
1 cup desiccated coconut

Nutella Chocolate spread – to fill and decorate. Grated peppermint crisp chocolate to decorate

Method:preheat oven on 180 degrees. Line 24 muffin tins with paper cases.
Cream butter, sugar, essence and coloring until light & fluffy.
Add eggs gradually, beating well after each addition.
Add milk
Fold in siftedflour, baking powder, salt and coconut lastly
Spoon half the batter evenly into 24 paper cases.
Add in the centre of each muffin ½ teaspoon chocolate spread.
Spoon remaining batter evenly over chocolate spread. Bake at 180 degree for about 25 minutes until done. Once cooled Decorate with the grated peppermint.

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