‘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. Read More