Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, pea and garden mint mini cupcakes. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Pea and garden mint mini cupcakes is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Pea and garden mint mini cupcakes is something that I have loved my whole life. They’re fine and they look wonderful.
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To get started with this recipe, we must prepare a few ingredients. You can have pea and garden mint mini cupcakes using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Pea and garden mint mini cupcakes:
- Get 60 g self raising flour
- Prepare 60 g sugar
- Get 25 g butter
- Make ready 1 egg
- Take 50 g fresh or frozen peas
- Prepare 3-4 fresh mint leaves (from my veg plot)
- Take Half a teaspoon of vanilla extract
- Get Teaspoon mint syrup
- Get Topping:
- Take 50 g icing sugar
- Prepare Teaspoon mint syrup
- Make ready Splash water
- Get Hundreds and thousands to decorate
I have small kids, too and frozen ravioli or tortellini and peas are staples. Just made tortellini this way with zucchini and carrots fresh from the garden. In the chocolate cupcake battle between fresh spearmint and bottled peppermint extract, so far the peppermint mint extract is winning. Pea and mint soup is so easy; you will be delighted in its simplicity.
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!
In the chocolate cupcake battle between fresh spearmint and bottled peppermint extract, so far the peppermint mint extract is winning. Pea and mint soup is so easy; you will be delighted in its simplicity. Put the butter into a saucepan and saute the onion, garlic and potato until lightly browned. Throw the peas into the pot and mix them around for a moment until they. Our classic crunch cake, turned into minty green minis!
So that is going to wrap it up with this exceptional food pea and garden mint mini cupcakes recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
