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.

12 comments:

Maria♥ said...

They sound and look lovely!

Maria
x

Choclette said...

I don't know how you do it, I only look away for a few minutes and you've baked oven loads of goodies! These look really good and you've given me a nice idea. I have to make a vegan cake or cupcakes or something this weekend and have been wondering what to make, but chocolate courgette ones sound like a great idea. I suspect we've got rather a lot of large courgettes as haven't been down to the plot for a few days. Do you have any chocolate vegan recipes at all?

Brownieville Girl said...

Thanks Maria :-}

You are right Choclette, I have the baking bug at the moment!!
Really sorry I can't be of any help in the vegan front - not my forte:-{ I don't know what you would use instead of the egg.

Jutta said...
This comment has been removed by the author.
Jutta said...

Choclette, you might be able to use an egg substitute or bananas, check out this site:
http://vegetarian.about.com/od/vegetarianvegan101/f/eggsubstitute.htm

BG they look great!!!

Danielle said...

they look wonderful! My day is just ending and one of those would be a great pick-me-up :)

belleaukitchen said...

these look great and I have the family coming up for next weekend to celebrate my mum birthday... my niece is a celiac so finding her nice sweet stuff like this for her is great news... plus mum just bought me some adorable mini muffin tins... woo hoo!

Gloria said...

These look really delicious and cute! I love them! gloria

Lucie said...

These look perfect BVG! I am sure these went down a treat :)

Emmalene said...

Yummy! I really dislike mint chocolate so mint-free choc muffins sounds good!

And peasoup's blog http://peasoupeats.wordpress.com

or vegan dad's blog
http://vegandad.blogspot.com/

have LOADS of vegan chocolate recipes x

Coby said...

BG,is there any need to squeeze excess moisture from the zhucchini? You make no mention of it, so I am assuming not?:)

Brownieville Girl said...

No need to squeeze Coby! Sometimes if there is a large puddle of water when I grate the courgette/zhucchini I will pour some of it off, otherwise I just stir it all through.