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Self raising flour - 2 cups
Pinch of salt
Castor sugar - 3/4 cup
Butter - 125 gms (softened)
Peppermint extract - 1 tsp
Eggs - 2
Milk - 1/4 cup
Cocoa - 1 tbsp
Warm milk - 3 tbsp
Peppermint icing


  • Sift the flour, salt and sugar into the bowl of an electric mixer.
  • Add the softened butter, peppermint essence, eggs and 3/4 cup milk, beat on low speed for one minute.
  • Increase speed and beat for another 2 minutes.
  • Sift the cocoa, mix with the warm milk and then mix the warm milk and then mix into the cake batter.
  • Put paper cases into deep pastry tins, spoon some of the mixture into each and bake in a hot oven for 12-15 minutes.
  • remove, put aside until cold and then top with mint icing.
For Icing:
  • Soften 60 gms of butter, add one tsp of peppermint essence.
  • Gradually beat in one cup sifted icing sugar, then a few drops of green food colouring.

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