Since moving to Madison, I have been baking more and more. Surprisingly, the word of my cupcakes has gotten around to friends and co-workers and they have really enjoyed them. One of my co-workers had a brithday party, and his wife requested my cupcakes! I couldn't believe it. So, in honor of St. Patrick's Day, I baked an Andes Mint Cupcake.
Enjoy!
Cupcake:
Preheat oven to 425 degrees
Add dry ingredients to a bowl:
1 1/2 cups all-purpose flour
1/2 teaspoon of baking powder
1/2 tablespoon of salt
Add these ingredients to your mixer:
2/3 cup softened butter
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup Andes mints (melted in a double boil)
Preheat oven to 425 degrees
Add dry ingredients to a bowl:
1 1/2 cups all-purpose flour
1/2 teaspoon of baking powder
1/2 tablespoon of salt
Add these ingredients to your mixer:
2/3 cup softened butter
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup Andes mints (melted in a double boil)
*if batter is too dry or thick, you can add
1-2 tablespoons of milk.
Mix Well
Gradually add dry ingredients into your mixer
When mixed well, pour into cupcake tins (about 2/3 full) and bake for 20-25 minutes
Buttercream Icing:
Mix Well
Gradually add dry ingredients into your mixer
When mixed well, pour into cupcake tins (about 2/3 full) and bake for 20-25 minutes
Buttercream Icing:
A few drops of green food coloring
Mix until fluffy
1/2 cup softened butter
1 tablespoon vanilla extract
4 cups powdered sugar
2 tablespoons milk
Remove cupcakes and move them to a drying rake to cool. After cooled, pipe icing and decorate to your liking! I recommend adding chocolate shavings (as pictured) as a garnish.
Mix until fluffy
1/2 cup softened butter
1 tablespoon vanilla extract
4 cups powdered sugar
2 tablespoons milk
Remove cupcakes and move them to a drying rake to cool. After cooled, pipe icing and decorate to your liking! I recommend adding chocolate shavings (as pictured) as a garnish.
Cheers,
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