mint choco cupcake w/ mint buttercream frosting

we (of course) used the georgetown cupcake recipe for the cupcakes. plus a little mint extract.

then we used a recipe from williams-sonoma for the buttercream frosting. and we added about 5-6 droplets of mint extract. and a little food coloring. to me, mint is supposed to be green :)

we were trying to imitate the mint chocolate cupcakes from georgetown they sell on sundays and thursdays, only.

get the cupcake recipe here. add a drop or two of mint extract.

ingredients for quick buttercream frosting (makes 4 cups):
6 cups confectioners’ sugar
16 Tbs. (2 sticks) unsalted butter
4 1/2 Tbs. milk, plus more, if needed
2 tsp. vanilla extract
1/4 tsp. salt
Food colorings (optional)
5-6 droplets of peppermint extract

Have all the ingredients at room temperature.

In the bowl of an electric mixer fitted with the flat beater, combine the confectioners’ sugar, butter, the 4 1/2 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes.

If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Tint with food coloring as desired. (add a little milk for fluffier frosting--- and whip a little longer.)

mmmmmm. anything with the words, "butter" and "cream" in the same vicinity. my favorite.

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