Peppermint Cupcakes

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   Prepare all ingredients. In this recipe it is better to use refined vegetable oil; milk can be used of any fat content. You may need more or less flour than the amount specified in the recipe, depending on its quality. We will not need whole sprigs of mint, but only leaves.

2. STEP 2

   

   Tear off the mint leaves, rinse and place in a blender bowl. Add vegetable oil. Blend with a blender until smooth and get mint oil. Turn on the oven to preheat to 180 degrees.

3. STEP 3

   

   Beat the eggs with sugar until fluffy, the egg mass should increase 2-3 times. Add milk and mint oil to the beaten eggs with sugar and beat the mixture well again until smooth. Add baking powder to the flour, mix well, sift to the rest of the ingredients. Knead the dough (you can do this either with a mixer or with a regular whisk). The dough turns out quite liquid.

4. STEP 4

   

   We distribute the finished dough into the molds, filling them no more than 2/3 (I usually get 12 - 13 pieces, the muffin tin is standard). Bake the cupcakes in the oven at 180 degrees for about 20 - 25 minutes. Baking time may vary depending on your oven, so check the doneness of the cupcakes. You can check for doneness by inserting a wooden skewer into the middle of the cake - it should remain clean and dry.

5. STEP 5

   

   Cooled peppermint cupcakes can be dusted with powdered sugar if desired. Peppermint cupcakes are ready! For a more detailed recipe for making cupcakes, watch the video. Bon appetit!