Does anyone else have a thing about mint chocolate? Ice cream, chocolate and now cupcakes. The perfect sweet treat, with a cool aftertaste. Naturally it pairs perfectly with a cup of Moroccan Mint tea.
Ingredients, Makes 10
1 ½ cup self-raising flour (gluten-free if necessary)
1 cup of coconut sugar
1 cup of We Are Tea Moroccan Mint Green Tea
½ cup vegetable oil melted
¼ cup cacao powder
1 tbsp. apple cider vinegar
1 tsp. baking powder
10 cupcake cases
2 ½ cups icing sugar
1 cup of dairy-free butter
½ cup cacao powder
¼ cup cacao butter, melted
Preheat the oven to 180c
Put the flour, coconut sugar, cocoa powder and baking powder into a bowl and mix well. Pour in the tea, oil and vinegar and mix until you have smooth cupcake batter.
Divide the mixture between the cupcake cases - approx. ¼ cup of batter per case. Then bake in the oven for 15-20 minutes, until a knife comes out clean
Place the cupcakes on a cooling rack to cool completely before frosting.
For the Frosting
In a mixing bowl, beat the butter, icing sugar and cacao powder until smooth and creamy. Then add in the cacao butter and stir until smooth.
Leave on the side, or pop in the fridge for the icing to firm up whilst the cupcakes cool.
Once the frosting has firmed up, transfer it into a piping bag and decorate each of the cupcakes with a swirl.
Store the cupcakes in an airtight container for up to 3 days for best results.