Recipe: Mint chocolate cupcakes

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To celebrate Odlums’ support of the annual CEIST All-Ireland Bake-Off, Catherine Leyden has offered this fantastic recipe for a classic flavour combination in cupcake form!

You will need
175g/6oz Odlums self-raising flour
4 tbsp good quality cocoa
125g/4oz Shamrock Golden Caster Sugar
125g/4oz butter at room temperature
2 eggs
1.5 tsp peppermint essence
2 tbsp whole milk

For the mint butter icing
125g/4oz butter at room temperature
225g/8oz icing sugar, sieved
Green food colouring
1/2 tsp peppermint essence


·       Pre-heat oven to 180C/350F/Gas Mark 4.

·       Place paper cakes into the muffin trays.

·       Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs, milk and peppermint essence. If mixture starts to curdle, add a little of the flour.

·       Sieve the cocoa and flour and fold into the butter and sugar mixture.

·       Place spoonfuls of the mixture into the baking cases and bake for 20 minutes until golden and firm to the touch.

·       Cool on a wire tray and decorate with mint butter icing.

·       For the mint butter icing beat all ingredients until light and airy. Pipe on your cupcakes and top with a chocolate button or flake

Students from 13 secondary schools across the country are set to battle it out to be crowned Ireland’s Best Student Baker in the annual CEIST All Ireland Bake-Off, which is organised with the support of Odlums. The final will take place on March 8.

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