Choc Mint Cupcakes

RECIPE

Cake

50 ml cocoa powdero
125ml boiling water
60ml oil
5ml vanilla essence
3 extra large eggs (separated)
180g castor sugar
170g flour
7,5ml baking powder
1 teaspoon mint essence (optional)

Pre-heat oven to 180°c
Beat egg whites stiff, set aside.
Place the cocoa in jug, mix with the boiling water. Add oil and vanilla, mix well.
Place yolks and sugar in electric mixer, beat for 12-15 minutes.
Add the oil mixture to yolks and sugar, beat until smooth.
Sieve dry ingredients into yolks, stir until well blended.
Fold in egg whites with spectacular.
Grease a 20cm cake tin or 20cm cake dome well or line cupcake pan with cases. Pour into pan, bake for 30min or until skewer inserted comes out clean

Icing.

250g butter
4-5 cups icing sugar
1 teaspoon mint essence
1 tablespoon cocoa powder
2-3 tablespoon milk

Beat butter sugar and milk, until thick and creamy
Divide into 2 separate bowls
In bowl 1 add cocoa powder and mix well,
In bowl 2 add essence mix well
Pipe as desired top with aero balls

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