Farewell Cupcakes

Tomorrow two friends at work are embarking on a new journey and will no longer be work colleagues. A great pity, indeed and I thought I’d bake them a little culinary send-off. I adapted an Earl Grey muffin recipe and used peppermint tea to bake my farewell Minty Raspberry Cupcakes.
I started by soaking a peppermint teabag in 1.5 dl milk.
In a bowl I whisked together 125g sugar and 80g soft butter and then added 2 eggs.

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Next I mixed in the minty milk.

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In a separate bowl I combined 250g flour, half a packet of baking powder, and half a teaspoon of bicarbonate of soda. I added the dry ingredients to the liquid ones and filled the dough in a muffin tin. In each cupcake I put 3 raspberries.

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I baked them in the oven for about 15 minutes at 200 degrees Celsius.

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For the frosting I squashed a handful of raspberries, added 50g cream cheese, 50g butter and about 250g icing sugar.

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This was the perfect frosting to try out my frosting ‘gun’.

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Mnamnam!

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