as always – the mint in growing extraordinarily well!
M & I where having a boring dinner of oven chips ( yes i know it is a naughty cheat ) and lamb steaks – and we needed something to jazz it up a little! And to make us feel a smidge healthier ( forgive the butter lol ) So I decided to whip up some simple mint butter.
2 good hearty sprigs of mint
100g soft butter ( room temp ) ( i used salted but i am sure unsalted would work lovely )
firstly separate the mint leaves from the stems
then chop finely – though dont worry to much about this stage
as next you are going to blitz the chopped mint leaves with the butter
a simple up lift to a boring tea!
this recipe left me with a small amount of butter left over – i am sure it would keep well in the fridge for up to a month ( though check the butters best before date )
i however decided to experiment – and make
50g caster sugar
50g self raising flour
50g mint butter
no pictures i am afraid 🙁
but it is very easy 🙂
i popped all the above ingredients in a mixer and blitzed it all up together! The popped them into the over at 160c and kept an eye on them till they where bouncy to the touch
( about 20mins )
This recipe made me 4 cupcakes – but you can multiply it up easily to make 8/12/16 etc
I iced the cupcakes using more of the mint butter ( i ended up having to make some more lol )
50g of mint butter & 100g icing sugar mixed together well in your mixer – with a dash of milk to get the thickness right 🙂 Once iced a sprinkled more chopped mint
and tucked in!
i dont know if you can see the little flecks of mint through the cupcake? I adored them 🙂 sweet and light – almost unlike a cake! I lovely summers equivalent!
Does any one have any other lovely recipes with mint? I have lots to use 🙂