@mateus_neves_oficial: Melatonina + triptofano

Mateus_Neves_oficial
Mateus_Neves_oficial
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Saturday 24 January 2026 18:58:51 GMT
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A swirl of frosting, a hint of mint, and a whole lot of NOMO 💚🎄 These minty choc cupcakes taste like festive joy ✨ Try them now! Prep time 20 mins Bake time 15 mins Makes 12 Ingredients: For the sponges: 170g NOMO Creamy Choc, chopped 100ml vegetable oil 150ml plant-based milk 80g caster sugar 200g gluten free self-raising flour 6 NOMO Mini Mint bars, halved For the frosting: 600ml plant-based double cream 50g icing sugar 1&1/2 teaspoon mint extract 6 NOMO Mint Mini bars Green food colouring To finish: 12 NOMO Mini Mint Reindeers Method: 1. Add NOMO Creamy Choc, previously chopped, to a heatproof bowl. 2. Add the oil, plant-based milk and sugar. 3. Gently melt over bain-marie. 4. Fold in the flour and mix with a spatula until combined. 5. Divide the mixture between 12 muffin cases. 6. Add half of a NOMO Mini Mint bar to the centre of each cupcake. 7. Bake in a preheated oven to 180°C/160°C/gas mark 4 for 15 mins. 8. Make the frosting. Finely chopped 6 NOMO Mini Mint bars and set aside. Add the plant-based double cream, sugar and mint extract to a large mixing bowl and whisk with an electric mixer for 4- 5 mins. Add some green food colouring and mix until combined. Finally add the finely chopped Mini Mint bars and gently combine together. 9. Transfer the frosting to a large piping bag fitted with any nozzle of your choice. 10. Pipe the frosting onto the cupcakes. 11. Top each cupcake with a NOMO Mini Mint Reindeer. 12. Enjoy! 💙 #NOMOchocolate #chocolateforeveryone #madeforsharing #plantpowered #glutenfree #eggfree #nutfree #dairyfree #vegan #allergyfriendly #Christmas #Recipe #festiverecipe
A swirl of frosting, a hint of mint, and a whole lot of NOMO 💚🎄 These minty choc cupcakes taste like festive joy ✨ Try them now! Prep time 20 mins Bake time 15 mins Makes 12 Ingredients: For the sponges: 170g NOMO Creamy Choc, chopped 100ml vegetable oil 150ml plant-based milk 80g caster sugar 200g gluten free self-raising flour 6 NOMO Mini Mint bars, halved For the frosting: 600ml plant-based double cream 50g icing sugar 1&1/2 teaspoon mint extract 6 NOMO Mint Mini bars Green food colouring To finish: 12 NOMO Mini Mint Reindeers Method: 1. Add NOMO Creamy Choc, previously chopped, to a heatproof bowl. 2. Add the oil, plant-based milk and sugar. 3. Gently melt over bain-marie. 4. Fold in the flour and mix with a spatula until combined. 5. Divide the mixture between 12 muffin cases. 6. Add half of a NOMO Mini Mint bar to the centre of each cupcake. 7. Bake in a preheated oven to 180°C/160°C/gas mark 4 for 15 mins. 8. Make the frosting. Finely chopped 6 NOMO Mini Mint bars and set aside. Add the plant-based double cream, sugar and mint extract to a large mixing bowl and whisk with an electric mixer for 4- 5 mins. Add some green food colouring and mix until combined. Finally add the finely chopped Mini Mint bars and gently combine together. 9. Transfer the frosting to a large piping bag fitted with any nozzle of your choice. 10. Pipe the frosting onto the cupcakes. 11. Top each cupcake with a NOMO Mini Mint Reindeer. 12. Enjoy! 💙 #NOMOchocolate #chocolateforeveryone #madeforsharing #plantpowered #glutenfree #eggfree #nutfree #dairyfree #vegan #allergyfriendly #Christmas #Recipe #festiverecipe

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