These cupcakes really divided the crowd. I loved them- mint is up there in my favourite herbs; I will happily eat a whole bunch raw. I think it’s delicious in salads and sweets.
To me, mint is summery and light, which, let’s face it, is exactly what you want your cupcakes to be. A friend of mine, who I test a lot of my bakes on these days, said she was worried about them being toothpastey, but no, she liked them too. Or, at least, she said she did. Maybe she’s just nice.
My parents, on the other hand, were less than complimentary. They said herbs are not meant in cupcakes. They couldn’t get to grips with my maverick flavour combinations. But I think mint works perfectly in sweet things, especially with raspberries! Hello- match made in heaven!
If you are feeling adventurous, I urge you to give these a go. Just think Pimm’s.
Raspberry Cupcakes with Mint Icing
For the cupcakes:
200g caster sugar
200g self raising flour
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1 punnet raspberries
Begin by beating together the butter and sugar until pale, then add the eggs and mix well. Stir in the flour and baking powder. Finally, mix in the vanilla.
Cut the raspberries in half or quarters, and then gently mix them in. Be careful not to just squish them!
Spoon the mixture into cupcake cases and bake at 180 degrees celcius for 20-30 minutes, or until they are golden brown.
For the icing:
250g icing sugar
handful of mint leaves, finely chopped
Beat the icing sugar and butter together until pale. It is best to do this with a whisk if you want really white, light icing. Add the mint and stir well.
When the cupcakes are completely cool, spread the icing over the top and decorate with a raspberry and a mint leaf.