skip to Main Content
St. Paddy’s Minty Cupcakes

St. Paddy’s Minty Cupcakes

CUPCAKES:
2 ¾ c. sifted cake flour
1 T. baking powder
½ t. salt
1 ½ c. sugar
2/3 c. oil
¾ c. milk
1 t. vanilla
5 egg whites

GANACHE:
1 c. heavy cream
8 oz. bittersweet chocolate
1 T. butter
Pinch of salt
1 t. mint extract

MINT ICING:
¼ c. flour
1 c. half and half
1 c. butter, room temp
1 c. superfine sugar
Pinch of salt
1 t. mint extract
1 T. crème de menthe
1 drop green food coloring
Green sprinkles, to decorate

1. CUPCAKES: Prepare muffin tins with 24 cupcake liners. Preheat oven 350 with rack in middle of oven.
2. Sift together cake flour, baking powder and salt in bowl, set aside.
3. In larger bowl, whisk together 1 c. sugar and oil. Add 1/3 of the flour and whisk to incorporate. Whisk in ½ the milk. Repeat with another 1/3 flour and rest of milk. Finish with last of four, add vanilla and mix until well combined.
4. Whip egg whites in clean bowl until foamy, gradually sprinkle the remaining sugar over them and beat until eggs are soft peaks.
5. Gently fold whites into batter.
6. Divide batter into cupcake liners. Bake 15-20 minutes or until starting to turn golden on edges and tester comes out clean.
7. GANACHE: In saucepan heat cream to a simmer. Turn off heat and add chocolate and butter.
8. Swirl pan to make sure chocolate is totally covered by hot cream and allow to sit 2 minutes.
9. Add salt and mint, gently whisk until smooth.
10. Spoon 1 T. ganache over cupcakes and smooth it to the edge, without going over.
11. Allow cupcakes to sit in cool spot so ganache will harden slightly.
12. ICING: In saucepan, whisk together flour and half and half over medium heat.
13. Continue whisking until mixture thickens.
14. Put mixture into container and cover surface with plastic wrap. Refrigerate until just cooled about 20 minutes.
15. Cream butter, sugar and salt until light and fluffy.
16. Add cooled flour/milk mixture and whip until perfectly smooth.
17. Add mint extract, crème de menthe and food coloring.
18. Once ganache has set, fill pastry bag, fitted with large star tip, with icing and decorate cupcakes.
19. Leave a bit of ganache showing under icing. Sprinkle with green sprinkles.

Print Friendly, PDF & Email

This Post Has 0 Comments

Leave a Reply

Your email address will not be published.

Back To Top