Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, pea and garden mint mini cupcakes. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Pea and garden mint mini cupcakes is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Pea and garden mint mini cupcakes is something which I have loved my whole life. They are nice and they look fantastic.
Great recipe for Pea and garden mint mini cupcakes. Peas and mint go together perfectly. A minted pea purée on your plate is like a breath of spring, no matter what time of year you make it.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook pea and garden mint mini cupcakes using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pea and garden mint mini cupcakes:
- Prepare 60 g self raising flour
- Take 60 g sugar
- Get 25 g butter
- Prepare 1 egg
- Take 50 g fresh or frozen peas
- Get 3-4 fresh mint leaves (from my veg plot)
- Take Half a teaspoon of vanilla extract
- Make ready Teaspoon mint syrup
- Make ready Topping:
- Make ready 50 g icing sugar
- Make ready Teaspoon mint syrup
- Get Splash water
- Take Hundreds and thousands to decorate
The exact recipe that you love for large cupcakes will also. Combine sifted flour and cocoa with the caster sugar in a bowl. All our cupcakes are made with real ingredients – we never use artificial. The top countries of suppliers are India, China, and Hong Kong.
Instructions to make Pea and garden mint mini cupcakes:
- Preheat oven to 180. In a chopper, blender or food processor, make a pea purée with peas, mint leaves and syrup
- Measure out flour, sugar, vanilla extract in a bowl. Mix egg and milk together. Put flour mixture in a bigger bowl, mix and gradually mix in the egg and milk
- Mix up well. When you get even texture, add pea purée and mix until you get another even mixture.
- Spoon mixture evenly into cupcake holders. Bake for about 15 mins
- Cool on a wire rack
- In another bowl, mix icing sugar, water and syrup until you get a smooth but not too runny mixture
- Spoon a bit on top of each cupcake. Sprinkle with decorations. I cut one open to show how yummy they are inside! Very refreshing summer veggie cupcake!
This minty pea soup is as fresh and easy as it gets and tastes wonderful when served with crisp Parma ham or bacon. Strain the mint and peas, reserving the cooking liquid, and transfer the peas and mint to a food processor. Most cupcake recipes can be made into mini cupcakes. This dish is not too heavy, but gives you enough energy to start spring off on the right foot. If you don't get fresh peas, simply switch them out with frozen ones.
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