Carding Mill Valley water mint cupcakes

This is a simple cupcake recipe that uses an easily foraged ingredient: water mint. It can be found in Carding Mill Valley growing around the mill pools in July and August. This recipe makes 12 cupcakes.

Cakes and bakes
A water mint cupcake with a sprig of water mint on top
  • Preparation time 1 hour (prep. time)
  • Cooking time 25 minutes (cooking time)
  • Serves 6


  • 175g (6oz) flour
  • 175g (6oz) butter
  • 175g (6oz) caster sugar
  • 1 cap full of vanilla essence
  • 3 eggs (beaten)
  • washed water mint leaves (amount varies to taste, about 1 heaped handful and a half)


For decoration

  • 16 chunks of white chocolate
  • 12 washed water mint flowers


  1. Preheat oven to gas mark 5.
  2. Beat butter and sugar together until light and fluffy.
  3. Add egg a little at a time, beating thoroughly.
  4. Sift a small amount of flour and add to mixture between additions of egg.
  5. Separately food process the water mint into small pieces and mix thoroughly into mixture.
  6. Add vanilla essence .
  7. Sift flour and fold into mixture.
  8. Pour into paper cases and put in the oven for 25 minutes (until knife comes out clean).
  9. Bring out and leave to cool.
  10. Melt the white chocolate and drizzle over the cupcakes.
  11. Put a blob of white chocolate in the middle and stick a water mint flower on top.
  12. Leave or put into the fridge for the chocolate to harden.