Minty fresh.

Carly and I had wanted to make Mint Chocolate Chip Cupcakes for a very long time. My boyfriend isn't a fan of mint chocolate flavour so it had been put off for ages. We adapted a few recipes that we already had to create our own little masterpieces and boy were they delish!

Mint Chocolate Chip Cupcakes
This recipe is essentially just a vegan chocolate cake recipe, with added chocolate chips, peppermint essence and put into cupcake cases!

1 and 1/2 cups plain flour
3 tablespoons cocoa
1 teaspoon baking soda
1 cup sugar
1/2 teaspoon salt
5 tablespoons cooking oil
1 tablespoon vinegar
1 teaspoon vanilla
1 cup cold water
1 teaspoon peppermint essence
1/2 cup chocolate chips

Preheat oven (not actually sure of heat, maybe around 160-180 C).
Mix all the dry ingredients.
Add 3/4 of the chocolate chips and mix.
Add all wet ingredients.
Divide mixture into 12 standard cupcake cases.
Sprinkle each one with the left over chocolate chips.
Bake until they look done? Haha. Not sure of the actual length of time. We just wing it.

We used our Cream Cheese Frosting recipe for the icing and added 1-2 teaspoons of peppermint essence and some green food colouring. Topped it off with some chopped up Cadbury Mint Bubbly. Yum!

These are Carly's favourites so far and are definitely right up there for me. I think I still want to perfect the recipe though, I wasn't completely sold on the vegan chocolate cake adaptation but they were still amazing and looked super cute!

Gosh, it's been a while.

Sorry sorry sorry! I have been insanely slack with my blog lately. Well, for months actually. I haven't even been busy. There's no excuse. So I shall be making a few posts in quick succession (hopefully!) about things that have occurred in these past few months.

As you may have noticed from one of my previous posts, I love citrus.

These are some Lemon Cream Cheese Cupcakes I made before heading off to Disney On Ice!

Lemon Cream Cheese Cupakes

90g softened butter
90g softened cream cheese
2 teaspoons finely grated lemon rind
2/3 cups castor sugar
2 eggs
1/2 plain flour
1/3 self-raising flour

Preheat oven to 160 C.
Beat butter, cream cheese, lemon rind, sugar and eggs until smooth and creamy.
Sift the flours and gradually add to the mixture. Beat on a low speed until combined.
Divide mixture between 9 standard cupcake cases (or 12 smaller - not mini - cases).
Bake for 25 minutes.

I used my usual Cream Cheese Frosting recipe, using 2 teaspoons of grated lemon rind.