Two Colour Chocolate Mint Cupcakes

Name: Two Colour Chocolate Mint Cupcakes
Total time: 1 h 20 min
Yield: 12
Ingredients: 0.667 cup butter (softened); 0.667 cup superfine caster sugar; 1.5 cups self-rising flour (sifted); 3 eggs; 0.25 cup warm milk; 3 tablespoons cocoa powder; green Food coloring; peppermint extract; 0.5 cup butter; 1.5 cups cream cheese; 1 cup powdered sugar; 4 ounces plain Dark chocolate (70% cocoa solids)

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 20 min.

Preparation

Calories:

480

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	480 kcal	(23 %)
Protein	6.16 g	(6 %)
Fat	33.38 g	(29 %)
Carbohydrates	39.72 g	(26 %)
Sugar added	20.96 g	(84 %)
Roughage	0.25 g	(1 %)

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more nutritional values

Vitamin A	285.07 mg	(35,634 %)
Vitamin D	0.57 μg	(3 %)
Vitamin E	2.08 mg	(17 %)
Vitamin B₁	0.12 mg	(12 %)
Vitamin B₂	0.22 mg	(20 %)
Niacin	1.75 mg	(15 %)
Vitamin B₆	0.03 mg	(2 %)
Folate	44.15 μg	(15 %)
Pantothenic acid	0.3 mg	(5 %)
Biotin	0.72 μg	(2 %)
Vitamin B₁₂	0.46 μg	(15 %)
Vitamin C	0 mg	(0 %)
Potassium	137.66 mg	(3 %)
Calcium	99.1 mg	(10 %)
Magnesium	28.07 mg	(9 %)
Iron	2.35 mg	(16 %)
Iodine	16.17 μg	(8 %)
Zinc	0.6 mg	(8 %)
Saturated fatty acids	19.7 g
Cholesterol	121.34 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

cupcakes

For the cupcakes: ⅔ cup
butter (softened); ⅔ cup
superfine caster sugar; 1 ½ cups
self-rising flour (sifted); 3
eggs; ¼ cup
warm milk; 3 tablespoons
cocoa powder; green Food coloring; peppermint extract

For the icing: ½ cup
butter; 1 ½ cups
cream cheese; 1 cup
powdered sugar

To decorate: 4 ounces
plain Dark chocolate (70% cocoa solids)

How healthy are the main ingredients?

egg cream cheese

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Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Put the butter, sugar, flour, eggs and milk in a mixing bowl and whisk with an electric whisk for 1 minute. Alternatively beat with a wooden spoon for 2 minutes until well blended.

Divide the mixture between 2 bowls and stir the cocoa powder into one of the mixtures and green colouring and peppermint extract into the other.

Spoon a little cocoa mixture to cover the base of the paper cases and spoon some green mixture on top. Spoon cocoa mixture on top.

Bake for about 25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the topping: beat the butter until soft, then beat in the cheese until blended. Sift in the icing sugar and beat until smooth.

Spoon into a piping bag and pipe on top of the cakes.

Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and set aside to cool and thicken slightly.

Drizzle the chocolate over the topping and leave to set.