Minty Goodness

 May 23, 2010

TSER/Operetta

My second attempt was mint chocolate cupcakes!  I used the recipe on this website.  The author describes them as "sort of like a thin mint reincarnated as a cupcake."  Who can resist that!?  The recipes says it makes 12 cupcakes so I doubled it, and it made 33!  The batter was really fluffy, I think because of the sour cream, and I didn't want to overfill the cups so I didn't use too much in each.  

The results weren't very puffy at all though, which made for good decorating. These cupcakes are small for regular sized cupcakes.  I really like the look of the oversized cupcakes from the red velvet batch.  Everyone seemed to like these cupcakes, I got a few comments that they were dry.  Not sure if that was due to the temperature though since some were eaten straight from the fridge.  Someone commented on Simply Recipes that these are excellent when frozen, but I don't know if I want to go that far. 

I decided to try out a different buttermilk recipe this time, since I didn't love the taste of the last one.  I used Chockylit's recipe for Mint Buttercream Frosting.  Sadly, it was a disaster...I think it was my own fault for making it in the sweltering heat of my kitchen (it was about 80 degrees).  The icing was really runny and I barely got it onto the cupcakes.  They were saved by sticking them in the fridge for a while.  The icing was super sweet (I had to brush my teeth right after eating it!) and delicious.  The mint flavor really made it awesome.  I got nothing but compliments about the flavor.  I'm definitely going to try the recipe again in a more reasonable climate.