Mint and White Chocolate cupcakes

Today I am sharing with you a cupcake recipe with two of the most glorious ingredients on earth. - mint and chocolate. And oh-hohoho...not just chocoate. white chocolate. It does appear to be the most sweetest thing on earth and becomes a little "edgy" in this recipe. To be fair, the mint doesn't show up very well; but there are hints of it of course. 

Something I would pay attention to would be cutting the white chocolate small enough as they do tend to sink to the bottom otherwise. Apart from that, I am pleased to offer these cupcakes to the world! This, to be fair is a massive hit for my sister who totally adores these cupcakes and would hurry me up in snapping a few photos of them.

Something else I love about these cuties? Their little specs of fresh mint contrasting with the huge chunks of white choc. Although I had initially thought the chocolate pieces would melt and the whole cake would become all dense and soggy, they have surprised me! Taking a 180 degree turn, they came out ever so softly!

These are particularly fast to bake up, especially if its a last minute thing as you won't have to worry about frosting them. Which means you have to go through the process of letting them cool, making the frosting and then doing a whole load of more washing up. I know. I'm just lazy like that. Just simple "dust with icing sugar"!

Chunky.

Mint and White Chocolate Cupcakes
Ingredients:
8g mint leaves
100g caster sugar
125g lightly salted butter, softened
2 eggs
150g self raising-flour
1/2 tsp baking powder
175g white chocolate, chopped
icing sugar for dusting

Method:
1. Preheat oven to 180C/350F/Gas 4 and line a 12-section bun tray with paper cases.
2. Place mint leaves into a heatproof bowl, cover with boiling water and leave for 30 secs. Drain it then pat dry on kitchen paper. Place the leaves in a food processor or mini chopper with caster sugar and process until the mint is finely chopped.
3. Transfer mint sugar to a bowl and add butter, eggs, flour and baking powder. Beat with a hand held electric whisk for about a minute until light and creamy.
4. Stir in 100g of the choc and divide cake mixture between cases. Scatter with remaining chocolate.
5. Bake in the oven for 20 minutes or until risen and just firm to touch. Transfer to a wire rack to cool and lightly dust with icing sugar.