Name: Chocolate-Mint Cup Cakes
Ingredients: 8 oz All-purpose flour; 1 ts Bicarbonate of soda; 1/4 ts Salt; 2 oz Cocoa powder; 5 oz Butter; softened; 10 oz Caster sugar; 3 Eggs; 2 ts Peppermint essence; 8 oz (fl) Milk; 3 oz Plain chocolate; 2 oz Butter; 1 ts Peppermint essence

Aggravating all of these areas (of legalism) is a class of people who have come to be known as “controllers.” These are people who are not willing to let you live your life before God as you believe He is leading you. They have all the issues buttoned down and have cast-iron opinions about all of them. These people only know black and white. There are no gray areas to them. They insist you live your Christian life according to their rules and their opinions. If you insist on being free to live as God wants you to live, they will try to intimidate you and manipulate you one way or another. Their primary weapons are “guilt trips,” rejection, or gossip. These people must be resisted. We must not allow them to subvert the freedom we have in Christ.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cake	20	Servings

INGREDIENTS

8	oz	All-purpose flour
1	ts	Bicarbonate of soda
1/4	ts	Salt
2	oz	Cocoa powder
5	oz	Butter; softened
10	oz	Caster sugar
3		Eggs
2	ts	Peppermint essence
8	oz	(fl) Milk
3	oz	Plain chocolate
2	oz	Butter
1	ts	Peppermint essence

INSTRUCTIONS

CHOCOLATE-MINT GLAZE
From: Jon Randall <Spellworks@patrol.i-way.co.uk>
Date: Thu, 22 Aug 1996 21:00:51 +0100
Preheat oven to 180C/350F/4.  Line 20 deep muffin or bun tin with paper
cases.
Sift together flour, bicarbonate of soda, salt and cocoa powder.
In another large bowl, using an electric mixer, beat the butter and sugar
until light and creamy, about 5 mins.  Add eggs, 1 at a time, beating well
after each addition, then beat in the mint essence.
On low speed, beat in flour and cocoa mixture alternately with the milk
just until blended. Spoon into paper cases, filling each tin about 3/4
full.
Bake for 12-15 mins, until a fine skewer comes out clean; do not overbake.
Cool in the tins on a wire rack for 5 mins, remove the cakes to wire rack
to cool completely.
Meanwhile, prepare the glaze.  In a saucepan over low heat, melt the
chocolate and butter, stirring until smooth.  Remvoe from heat and stir in
mint essence.  Cool until spreadable, then spread on top of each cake.
Mm-recipes Digest V3 #228
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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