Friday, July 16, 2010
MINT FREE MINT CUPCAKES
These are my favourites so far, they are (hope I'm not getting boring here!) from Harry Eastwood's "Red Velvet Chocolate Heartache" and started life as Mint Choc Chip Cupcakes, but ended up as White, Dark and Milk Chocolate Buns, to pander to the tastes of the hungry hordes (very, very small horde!!!) here.
These buns tasted truly indulgent, not the slightest hint of sandal wearing hippyish health food!!!! Absolutely yummy, if you are into mint chocolate do try them in their original version, otherwise (also!) try them this way:
White, Dark and Milk Chocolate Buns
2 medium eggs
160g caster sugar
200g finely grated courgette
90g rice flour*
100g ground almonds
1 tbsp cocoa powder - heaped (I use Green and Black)
2 tsp baking powder
1/4 tsp salt
100g assorted chocolate, chopped into chunks
Preheat oven to 180 C
Line a muffin tin with 12 paper cases
Whisk the eggs and sugar for at least 5 minutes, until pale, light and fluffy.
Stir in the grated courgette.
Fold in the flour, almonds, baking powder, cocoa powder and salt.
Finally add the chocolate chunks and mix well.
Divide the mixture between the prepared muffin cases (an ice-cream scoop is handy for this)
Bake for approximately 20 minutes.
When a skewer comes out clean remove from the oven and allow to rest on wire rack.
*Harry specifies white rice flour, I (with huge difficulty) sourced it and have found that it makes little difference. Any rice flour is fine, I normally use Doves Farm, but have also tried a wholegrain rice flour which was grand too.