Thin Mint Cupcakes for St. Patrick’s Day

mint cupcakes

‘Tis the season of Girl Scout cookies and there is none more famous and beloved than the thin mint, at least in my house. I love Girl Scout cookies, both for the memories of being a scout and for what they represent; empowering kids is always a good thing. Sadly, the days of my 13-year-old metabolism are long gone, when I was capable of eating an entire box at a sitting. Now just a couple cookies will do me and the thin mints are still my favorites. They just seemed to have the perfect ratio of chocolate to mint, and go down easy with a glass of milk. I have to act quickly, because my boys are still at the age when they can polish off an entire box, even though mom would never allow such a thing. 😉

This cupcake recipe manages to be light, fluffy and moist, all at the same time. It starts with a true all-American white birthday cake. The recipe is made with whipped egg whites and no yolks, so the color is bright white. It’s perfect for adding color, but this time I left that to the mint icing. A thin layer of ganache between the cake and icing makes these just a touch more sophisticated, in case you are looking for a St. Patrick’s Day treat to bring to work. The super creamy icing is one that I made from Vintage Cakes, an adorable addition to my cookbook collection. It is made by thickening milk and flour together into a smooth paste, then adding it to creamed, sweetened butter. The thickened milk and flour gives the icing body and a luxurious texture. Despite the extra step, it is an easy recipe, my 11-year-old made it start to finish with perfect results. The basic icing takes flavors really well, so a bit of mint extract and a few caps full of Crème de menthe and these cupcakes taste just like a thin mint. (more…)

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How to Pipe Icing Roses

I baked this spring bouquet of cupcakes for my Weekend Baker post on the Cooking Channel blog. I was limited in space in that post, and wanted to go into a bit lot more detail on how to pipe the icing roses, so I am sharing the expanded version here. Creating these flowers is not at all difficult, but it helps to have some simple tricks of the trade. With a little practice and the right tools you can easily recreate these flowers. The contrasting color that tips the petals is one of those easy tricks that takes them from ordinary roses to extraordinary. Here is how I did it:


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Caramel Cake Daring Baker Challenge! (with a bittersweet chocolate ganache surprise)

This month’s Daring Baker Challenge was submitted by Dolores of Culinary Curiosity (where you will find the recipes) and features a cake by Shuna from Eggbeater. The challenge is a fabulous study in caramel! The rich, moist cake is flavored with caramel syrup and then topped with a brown butter frosting that also gets its flare from the syrup. In the end I added a bit of dark chocolate ganache, which is a lovely contrast to the sweetness of the cake. I decorated the top of my sweet caramel cupcakes with giant roses, which I’ll show you how to make! (more…)

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