Mint cupcakes
Description
The cupcakes turn out not very sweet, not dry, and not greasy at all. Depending on the variety of mint, the crumb will be light green or dark green. The aroma will depend on the mint as well. I use lemon mint, so the color is not very pronounced. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients you need for mint cupcakes. Pick over the mint, rinse it, and pat dry.
- 2
Step 2
Pour vegetable oil into the blender jug and add mint leaves, stripped from the stems. Blend until the leaves are finely chopped.
- 3
Step 3
Combine the eggs with the sugar and a pinch of salt. Beat everything until light and fluffy.
- 4
Step 4
Pour the milk and mint oil into the eggs and beat until smooth.
- 5
Step 5
Combine the flour with the baking powder and sift into the mixture. Stir until you have a smooth, liquid batter.
- 6
Step 6
Pour the batter into the silicone molds, filling them to the top.
- 7
Step 7
Place the cupcakes in a hot oven and bake at 180 degrees for 20–25 minutes, until done. Remove the baked cupcakes from the oven and let them cool completely. Then unmold the cupcakes and serve.
- 8
Step 8
Take out of the oven and serve warm or cooled.