St. Urho's Day - March 16 March 02, 2007 2:52 AM
There never was any St.Urho in Finland, there isn't much wine there and has never been, and the grasshoppers are not a problem. But - well, why not
recipe for mojakka soup - and all you ever wanted to know
1/2oz. Green Creme de Menthe
1/2 oz. White Creme de Cacao
1/2 oz. Cream
Combine in a blender with 1 cup of crushed ice. Blend until smooth (about 30 seconds). Serve in a collins glass.
You can also substitute a scoop vanilla ice cream for the ice. Yum!
225g Plain Flour, sifted
4 Tablespoons Cocoa Powder
1 Tsp Baking Powder
225g Caster Sugar
225g Unsalted Butter
1 tsp Peppermint Essence
18 Chocolate Covered Mints (like York Peppermint Bites or Bendicks)
For the Icing:
115g Softened Butter
225g Icing Sugar
1 tsp Peppermint Essence or Mint Syrup
(made with 100g sugar boiled up with 100ml water, add a bunch of chopped mint, boil for 30 seconds then remove from the heat and puree)
Green Food Colouring
(optional if using the Mint Syrup as this is already green)
Preheat the Oven to 160c (325f).
Line 2 Cupcake Tins with 18 Liners.
In a bowl, sift together the flour, cocoa powder, baking powder and salt.
In another bowl, cream together the butter and sugar until smooth.
Beat the eggs, one at a time, into the butter and sugar.
Gradually mix in the sifted flour and cocoa powder, mixing to a smooth thick consistency.
Finally, stir in the teaspoon of Peppermint Essence.
Put a teaspoon of the mixture into each case, then a chocolate/mint then top with another half teaspoon or so of the mixture (however much it takes to use up all the mixture).
Bake for 20 minutes or until slightly risen and springy to the touch.
Leave to stand for 5 minutes, then remove from the tin and leave to cool.
Meanwhile, mix up the butter and icing sugar until smooth. Stir in the peppermint extract (or syrup) and colouring.
Once the cupcakes are cool, spread a thick layer of the icing over each.
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