During this merry festival, I joined Fion's event for a third time. This time, the theme for the event is "Christmassy cupcake", so I hope all of you will be touched by the festive mood this cupcake brings along!
This is a moist cupcake overflowing with the delicious taste of mint and chocolate. Pair this sweet treat with a cup of red tea and I feel quite festive already. What about you?
可可粉 1 1/2 汤匙
1。 预热烤箱170°C 将无盐奶油和细砂糖，搅打2分钟至松软，逐粒加入鸡蛋，拌匀。再加入薄荷精华液。最后筛入自发面粉和可可粉，用刮刀轻轻拌匀。
2。 将面糊倒入纸杯内约8分满 ，烤15分钟或当竹签插入，抽出时没粘着面糊即可。蛋糕放网架待凉备用。
Mint Chocolate Cupcakes
1 1/2 tbsp cocoa powder
110g self- raising flour
100g caster sugar
100g unsalted butter
1 tsp peppermint extract
Some icing sugar
1. Preheat the oven to 170°C. Beat the sugar and butter for about 2 minutes until creamy. Add in the eggs one by one and beat will after each addition. Add in the mint essence. Finally, sieve in the powders and use a spatula to fold them in.
2. Pipe the batter into the paper cups until 80% full. Bake for 15 minutes or until a skewer inserted come out clean. Leave to cool on a rack.
3. Dust the cooled cupcake with icing sugar and decorate with suitable Christmas ornaments.
It's already Christmas eve, and it is said that on the night of this day Santa Claus would slip down the chimney and leave presents for deserving children. Have you hung up your socks? Or are you planning to act as Santa tonight?
Everyone should share in the joy whether you are giving or accepting the present; that's the spirit of Christmas. Merry Christmas!
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