Recipe - Chocolate-Mint Cup Cakes

8 ounce Allpurpose flour
1 teaspoon Bicarbonate of soda
One fourth teaspoon Salt
2 ounce Cocoa powder
5 ounce Butter; softened
10 ounce Caster sugar
3 Eggs
2 teaspoon Peppermint essence
8 ounce (fl) Milk

CHOCOLATEMINT GLAZE
3 ounce Plain chocolate
2 ounce Butter
1 teaspoon Peppermint essence

From: Jon Randall Spellworks@patrol.iway.co.uk

Date: Thu, 22 Aug 1996 21:00:51 +0100
Preheat oven to 180C/350F/4. Line 20 deep muffin or bun tin with paper
cases.

Sift together flour, bicarbonate of soda, salt and cocoa powder.

In another large bowl, using an electric mixer, beat the butter and sugar
until light and creamy, about 5 mins. Add eggs, 1 at a time, beating well
after each addition, then beat in the mint essence.

On low speed, beat in flour and cocoa mixture alternately with the milk
just until blended. Spoon into paper cases, filling each tin about 3/4
full.

Bake for 1215 mins, until a fine skewer comes out clean; do not overbake.
Cool in the tins on a wire rack for 5 mins, remove the cakes to wire rack
to cool completely.

Meanwhile, prepare the glaze. In a saucepan over low heat, melt the
chocolate and butter, stirring until smooth. Remvoe from heat and stir in
mint essence. Cool until spreadable, then spread on top of each cake.

Mmrecipes Digest V3 #228

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.