Ingredients: 4 eggs, 250 ml sugar, 375 ml cake flour, 50 ml
cocoa powder, 15 ml baking powder, 2 ml salt, 125 ml strong black coffee, 125
ml cooking oil, 5 ml peppermint liqueur.
Method: Whisk the eggs and sugar together until light and
fluffy. Sift the dry ingredients and gently fold into mixture, with
coffee, oil and peppermint liqueur. Spoon into greased muffin tins, filling
each two-thirds full. Bake in preheated oven at 200
degrees Celsius for 15 – 20 minutes. Leave for a few minutes in
tins before turning out onto a wire rack to continue cooling.
Icing Ingredients: 125 g butter, 375 ml icing sugar, 30
ml cocoa powder, 5 ml vanilla essence, 3 ml peppermint liqueur.
Ice cupcakes after it has cooled down and enjoy.
This is one of my absolute favourite puddings and so easy to
make.
