It’s appropriate for me to begin my new blog with an old recipe.
Almost a year ago, my mint chocolate (chip) cupcakes won the title of “fan favorite” at the 2009 Chapel Hill Cupcake Competition. They won over my classmates last fall. They earned me the potentially ominous nickname of “Cupcake.” (I enjoy a good cupcake, but I don’t aspire to look like one.)
My tastebuds rejoice in the refreshing flavor of sweet mint combined with the intensely dark, fudgey chocolate cake. It’s one of my absolute favorite combinations in candies and ice cream. So why not translate it into everyone’s favorite food trend–the cupcake?
The chocolate base I use is from Cupcakes Take the Cake. I let them cool for at least an hour.
Then I whip up a simple mint buttercream frosting. Helpful hint: Use store-bought frosting to stick tile to your floors. Make homemade frosting to top your baked goods.
1 stick of softened butter
4 C. confectioner’s sugar
2 TB or so of milk
1 t. peppermint extract
A few drops of green food coloring, if desired
1) Beat the butter. Slowly combine confectioner’s sugar.
2) Add extract and food coloring.
3) Add a bit of milk at a time, until frosting reaches a whipped consistency.
I like to dump the frosting in a Ziploc baggie and cut one corner diagonally, about 1/2-inch in length. That creates the bakery-style swirls without necessitating the purchase of a pastry bag.
Now I’ll spend the rest of the evening perfecting this year’s cupcake entry. What flavor combinations are your favorite? If it’s a sweet recommendation, I’d love to incorporate it into a future cupcake concoction.