Easy Chocolate Cupcakes with Peppermint Essential Oil

Easy Chocolate Cupcakes with Peppermint Essential Oil

on Dec 31, 2020 in Baking

If you’re like me, you like baking but don’t have time to fuss with a recipe that’s complicated or that requires lots of clean up.

For Christmas this year my husband surprised me with a Kenwood Chef mix master. I have wanted one of these for more than 20 years. So here is the first recipe that I made with my new mix master.

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This recipe is designed to make fairy cakes and is a recipe given to us by Jenny in Yarrawonga. I distinctly remember making these as a teenager, and they are pretty foolproof.

They can be made by hand with a bowl and mixing spoon but will become more aerated with an electric mix master. The recipes I like are ones that don’t require a huge list of ingredients, and also a recipe that uses standard items I already have in my pantry. I hope you like it too.

Ingredients:

  • 1 cup self-raising flour
  • 2 eggs
  • 2 tablespoons cocoa
  • 3/4 cup caster sugar
  • 3 tablespoons butter
  • milk (see below for quantity)

Instructions:

Sift flour and cocoa into a medium bowl. Then stir in sugar. Melt butter and pour into a 250ml measuring cup. Add the eggs to the measuring jug and add enough milk to make 1 cup (250ml).

Pour the liquid ingredients over the dry ingredients and beat for 4 minutes. For something a little different, I added 1 drop of doTERRA Peppermint Essential oil or you could use a drop of doTERRA Wild Orange Essential oil for choc-orange cupcakes.

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Spoon mixture into paper patty cases and place in patty tins. I had a mix of large and small patty cases so made a combination of sizes.

Place the cup cakes into a pre-heated oven (180 degrees celsius) for 15 minutes for the small cup cakes. If you are making muffin sized ones, you will need to bake for around 25 minutes. I use a cake tester and remove the cakes from the oven when the cake tester comes out clean.

Allow to cool on a cake cooler.

cake-cooler
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To make icing I used a small stainless steel bowl and combined some mascarpone cheese and some icing sugar and mixed. Then when the cakes were cool I spread a little of the icing mixture onto the top of each cake and sprinkled some drinking chocolate over the tops.

This recipes makes approximately 24 small cupcakes.

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