Easter Mint chocolate cupcakes

Ingredients
For the cake:

80g plain flour
40g mint hot chocolate
140g caster sugar
1 ½ tsp baking powder
a pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
1 egg
¼tsp vanilla extract


For the vanilla frosting:
250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml whole milk
2 tbsp of Mint hot chocolate
a couple of drops of vanilla extract

Usual method, combine all dry ingredient with the butter mix until sand like texture, mix the egg with the milk and vanilla essence pour in slowly until a even batter texture is formed. Fill 12 cupcake cases 2/3 full, bake for around 12 minutes.

Once completely cooled ice.
Mix the butter and icing sugar together until sand like texture is formed add the mint hot chocolate followed by the milk and vanilla essence, mix on full speed for 5 whole minutes this makes the icing really light and fluffy.

Decorate with mini eggs or what ever takes your fancy
Enjoy!