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Andy Murray Mint Chocolate Cupcakes

July 10, 2015

It’s time to put the weight of a nation’s expectations on one man again. Let’s make cake and say “GO ANDY!”.

(There’s also tennis ball cake pops here)

Tennis wimbledon chocolate cupcakes

Cupcakes of a champion?

Andy Murray Mint Chocolate Cupcakes

For the cake (take from Primrose Bakery’s book)- makes about 16
115g dark chocolate
85g butter
175g soft brown sugar
2 eggs, separated
185g plain flour
3/4tsp baking powder
3/4tsp bicarbonate of soda
250ml milk
1tsp vanilla extract
40g block of Kendal mint cake (thanks to my foodie penpal)

Preheat oven to 190c / 375f
Melt the chocolate
Cream the butter and sugar together until it’s really pale and fluffy.
In a different bowl beat the egg yolks until they are pale.
Add the yolks to the creamed mixture and beat, then add the chocolate and vanilla extract and beat some more.

Mix together the flour, baking powder and bicarb in another bowl.
Add 1/3 of the flour and mix, then 1/3 of the milk and mix. Alternate until its all gone.
Chop the Kendal mint cake up into small pieces and stir 30g of it through the mixture (save the rest for decorating)

In a clean bowl with clean beaters whisk the egg whites until they form soft peaks. Carefully fold the whites into the batter.

Pour (yes, it’s quite liquid) the batter into cupcake cases. Fill each 2/3rds full.Bake for 20-25mins

For the icing:
220g butter
340g icing sugar
110g cocoa powder
4tbsp milk

Beat it all together until fluffy, then beat some more!
Ice the cakes  (when cooled) and sprinkle them with the rest of the Kendal mint cake and some grated chocolate

wimbledon cake for mint chocolate

Tennis fuel

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3 Comments leave one →
  1. July 5, 2013 10:37 pm

    Kendal Mint Cake is one of my favourite things, not sure I could bear to bake with it! However these cupcakes look pretty irresistable.

  2. July 6, 2013 2:15 pm

    Excellent post! Thanks for sharing! =)

  3. July 11, 2015 5:17 am

    These sound tasty!

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