Michael
10-13-04, 04:20 AM
Triple chocolate mint muffins/cake by pyrsk
Category: Desserts - Cakes
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
2 cups of all-purpose flour
2.5 tsp baking soda
1 tbsp sugar (you may want to add if you like them sweet)
1 tbsp vanilla sugar (or substitute with vanilla extract)
1 tbsp soy flour (or any other egg replacer to replace 1 egg)
1 C soy yoghurt
1 C soy milk
3.5 oz margarine
3 tbsp cocoa powder
5 oz chocolate
85 g hard peppermint candy
3.5 oz mint chocolate (ie. Rittersport, Plamil or even dinner mints)
Frosting:
confectioners sugar
cocoa powder
water
(few drops of mint extract)
Instructions:
-----------------------------------------------------
Heat the oven to 325F / 175C. Grease a muffin/cake form. Melt the margarine and let it cool. Mix the flour, cocoa, soy flour, baking soda, sugar in a bowl. Blend the peppermint candies in a blender until they’re almost powdered, then add the chocolate and blend some more, or use really small chocolate chips instead. Add the candies and chocolate to the bowl and mix well. Make a little hole in the center of the mixture. Add the yoghurt and milk to the melted margarine and whip it hard until it’s really airy and smooth. This is important because it will make the muffins perfect. Pour the stuff in the hole you made earlier and gently mix everything together. If the batter seems too sticky, add some soy milk. It should be easy to mix, not too stiff. Now just pour it in the form. Stick a piece of mint chocolate in each muffin or if you’re making a cake just stick them evenly around the cake. They don’t need to disapper completely, but the idea is to make little yummy minty surprises. Bake for about 15/30 (muffins/cake) minutes. You know it’s done when you stick a match in it and the batter doesn’t stick. The melted chocolate WILL stick, so it’s a little hard to tell.
Make the frosting and spread it on the cake/muffins after it’s cooled. Then chill the cake/muffins to harden the frosting. Alternatively you can just stick a dinner mint on each muffin while it’s still hot and it will melt into a yummy frosting. If you want to make it look more like you actually made the frosting, just mess it up with your finger
Now remember, it's converted from metric, so the amounts may not be just exactly the same. But I wouldn't worry, because I don't usually measure that strictly anyway.
Additional comments:
-----------------------------------------------------
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
Category: Desserts - Cakes
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
2 cups of all-purpose flour
2.5 tsp baking soda
1 tbsp sugar (you may want to add if you like them sweet)
1 tbsp vanilla sugar (or substitute with vanilla extract)
1 tbsp soy flour (or any other egg replacer to replace 1 egg)
1 C soy yoghurt
1 C soy milk
3.5 oz margarine
3 tbsp cocoa powder
5 oz chocolate
85 g hard peppermint candy
3.5 oz mint chocolate (ie. Rittersport, Plamil or even dinner mints)
Frosting:
confectioners sugar
cocoa powder
water
(few drops of mint extract)
Instructions:
-----------------------------------------------------
Heat the oven to 325F / 175C. Grease a muffin/cake form. Melt the margarine and let it cool. Mix the flour, cocoa, soy flour, baking soda, sugar in a bowl. Blend the peppermint candies in a blender until they’re almost powdered, then add the chocolate and blend some more, or use really small chocolate chips instead. Add the candies and chocolate to the bowl and mix well. Make a little hole in the center of the mixture. Add the yoghurt and milk to the melted margarine and whip it hard until it’s really airy and smooth. This is important because it will make the muffins perfect. Pour the stuff in the hole you made earlier and gently mix everything together. If the batter seems too sticky, add some soy milk. It should be easy to mix, not too stiff. Now just pour it in the form. Stick a piece of mint chocolate in each muffin or if you’re making a cake just stick them evenly around the cake. They don’t need to disapper completely, but the idea is to make little yummy minty surprises. Bake for about 15/30 (muffins/cake) minutes. You know it’s done when you stick a match in it and the batter doesn’t stick. The melted chocolate WILL stick, so it’s a little hard to tell.
Make the frosting and spread it on the cake/muffins after it’s cooled. Then chill the cake/muffins to harden the frosting. Alternatively you can just stick a dinner mint on each muffin while it’s still hot and it will melt into a yummy frosting. If you want to make it look more like you actually made the frosting, just mess it up with your finger
Now remember, it's converted from metric, so the amounts may not be just exactly the same. But I wouldn't worry, because I don't usually measure that strictly anyway.
Additional comments:
-----------------------------------------------------
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.