Ingredients
- 1 cup sugar
- 1 cup all-purpose flour
- 1 cup milk
- 2 eggs
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/2 cup palm oil
- 3/4 cup dark cocoa powder
- 1 tsp salt
- 2 tsp vanilla or raspberry extract
- 1 cup boiling water
Mint Frosting
- 460 g margarine
- 4 cups icing sugar
- 60 ml heavy cream
- 1/2 tsp peppermint extract
- 3 drops green food dye
- pinch of salt, as needed
Method
- Heat oven to 170°C. Mix sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, palm oil and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water. Pour batter into cups, 2/3 filled.
- Bake 18- 20 minutes for cupcakes. Let it cool.
- For frosting, beat margarine on medium speed for about 30-60 seconds until smooth and creamy. Add icing sugar, cream, peppermint extract, and food colouring. Increase to high speed and beat for 3 minutes. Add salt.
- Frost cooled cupcakes and serve. Yield 30 cupcakes.