165gm butter–room temp;
3/4 cup caster sugar;
1tsp red gel colour;
1 and a 1/4 cups , sifted selfraising flour;
1/2 cup sour cream;
1/2 cup choc chips ( preferably mini ones).
Pre heat oven to 180. Place 18 cupcake liners in 2 x 12 cup muffin pans.
Beat butter and sugar until light and fluffy. Add eggs, one at a time, until combined. Add vanilla and red gel colour and mix well. Now add flour and sour cream, alternating with each, a little at a time. Mix very well until all the mixture is well combined. Stir through choc chips. Fill pans 3/4 full and bake for 18 mins. Cool, then frost.
250 gms butter–room temp;
500gms icing sugar–sieved;
1 tsp vanilla;
2 tsp milk.
Green food coloring.
In a mixer, beat butter until almost white. Add icing sugar, a little at a time, adding vanilla and milk, as you go. Mix very well, on med/high speed, until soft and creamy. Add green food colouring to you desired colour. Place in piping bag and decorate as above.
Recipe/photo’s: Rochelle Kearns