Thursday, April 7, 2011

Grasshopper Cupcakes

Last night I went over to the Coffey's house to bake something! If you don't know who the Coffey's are, you should get to know them because they are the best family you will ever meet. No, I am not exaggerating, you can ask sister number 1. We all decided on making chocolate cupcakes with mint buttercream! So here's what you need for the chocolate cupcake
Flour, sugar, salt, cocoa powder, baking soda, vanilla, buttermilk, eggs, boiling water, oil, and andes mints (optional). In a large mixing bowl, combine all the dry ingredients
Stir them together then add the wet ingredients
Mix in until batter just becomes moist. Fold in the andes mints if you are using them
Pour batter into cupcake lined, or greased muffin pans and bake at 300 degrees for about 18-20 minutes
Here's the finished cupcakes!
Now prepare the mint frosting. You will need butter, powdered sugar, mint extract, milk, and green food coloring
In a mixing bowl, beat the butter until smooth
Add in the powdered sugar a cup at a time alternately with the milk. Once that is mixed in, add the mint extract and green food coloring
Yummy mint frosting
When the cupcakes are cooled, frost them as pretty as you can and garnish them with an andes mint! 
Here's the inside of the cupcakes. These babies were super moist
My lovely baking assistances! Aren't they cute?!
They did a wonderful job on the cupcakes! Here's the recipe

Grasshopper Cupcakes
2 cups flour
2 cups sugar
3/4 cup cocoa powder
2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup buttermilk
1 cup oil
1 cup boiling water
2 tsp. vanilla
8 Andes mints, chopped (optional)

In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Mix in the eggs, buttermilk, oil, boiling water, and vanilla until just moistened. Fold in the Andes mints. Scoop into greased or cupcake lined muffin tins. Bake at 300 degrees for 18-20 minutes. Let cool in the pans for about 2 minutes. Then take out of the pans and let cool completely. Prepare the frosting.

2 sticks unsalted butter, soft
4 cups powdered sugar
1/4 cup milk
1/2-1 tsp. peppermint extract
green food coloring

In a large bowl, beat the butter. Alternately add in the powdered sugar and milk (adding more milk or powdered if needed). Beat in the extract and food coloring. Pipe onto the cooled cupcakes and garnish with andes mints and mini chocolate chips.

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