Summer Cupcakes

Those lovely people over at John Crane are about to release a fabulous new toy. High Tea Shape Matching will appeal to little darlings (and their mummies;) ) everywhere. To celebrate this release they are running a fab competition giving you the chance to win Tea at the Ritz! They have also been asking bloggers everywhere to talk cupcakes. Well go on then, twist my arm...

Here is the recipe for my favourite cupcake creation - inspired by Mint Choc Chip Ice-cream!

You will need for the cakes:

4oz/100g butter
4oz/100g caster sugar
2 medium eggs (preferably free range)
4oz/100g self raising flour
Vanilla essence
50g dark chocolate chips (optional)

for the icing

4oz/100g butter
8oz/200g icing sugar
peppermint flavouring
green food colouring
chocolate sprinkles

pre-heat your oven to approx 160/gas4 and put some cupcake cases in a bun tin ( I use silicone ones that are reusable and ridiculously pretty to boot )

Cream together the butter and caster sugar till light and fluffy. Add the beaten eggs, one at a time, followed by the vanilla essence. Then sift in the flour. You can add the chocolate chips now too, if you are using them.

Drop spoonfuls of mix into the cupcake cases and then pop them into the oven for about 12-15mins

Lick the bowl out :) (or more accurately let the Little Man lick the bowl out...)

For the icing cream the butter then add the icing sugar, a splash of peppermint flavouring (to taste) and a few drops of green colouring - we are aiming for a delectable pale pistachio not Kermit green, ok?

When the cakes are cool, slice the tops off to even them out if you have too, pipe the icing in swirls and sprinkle with chocolate flakes to finish.

Refridgerate to chill the icing for an authentic 'mint choc-chip ice cream' taste.

Enjoy x

ps Best eaten the same day - but there won't be any left over. Trust me.

pps You have until the end of July to enter the High Tea Shape Matching competition :)