Mmm, cupcakes! Over-frosted, obscenely moist (seriously, these things last for almost a week without getting the least bit stale), mint-chocolate cupcakes with matching mint frosting. If baked goods are the universal currency of the world, these belong in your bribery arsenal, stat.
Lots of them! With lots of frosting!
Minty Green Frosting
2 sticks unsalted butter
6 cups confectioner’s sugar
1/2 cup whole milk
1/2 tsp vanilla extract
green food color
Minty Green Frosting – The Cheater’s Version
1 tub of plain white frosting (not whipped or anything special – plain!)
green food color
Make* (or buy) your frosting and put it in a medium-large mixing bowl. I use a regular tablespoon to stir and frost the cupcakes; grab one and give the frosting a good stir. Add a few drops of peppermint extract – how much you add depends on taste, but I generally add at least a teaspoon. Stir the frosting well – it should be a little bit softer once the mint extract is added. Slowly add green food color, a drop or two at a time, stirring the frosting constantly to even out the color and texture. When you have the perfect shade of mint green, stop adding food color, but keep stirring until the frosting is a bit runny (but still firm enough to stay on a cupcake).
Grab your cupcake. If the cupcake is fresh-baked and still warm from the oven, even better – it’ll make the frosting easier to work with. Glop a giant tablespoonful of frosting on top and use the back of the spoon to smooth it out. Add more frosting as desired (the ones in the photo have a moderately obscene amount of frosting, you may want a bit less!) and swirl it with the back of the tablespoon until your cupcakes are adorable and perky. Put them in the fridge for about a half hour. The frosting will harden just enough to counter the thinning that occurred from the mint/food dye/heat, but be perfectly shiny and stay in the shape you created. Voila! Pretty cupcakes.
*I just realized that I forgot to say what to DO with the ingredients! Soften or melt the butter. Combine with milk and vanilla in a large mixing bowl. Gradually add the sugar, stirring in about 1/2 cup at a time. As the mixture starts to thicken, switch from a spoon to an electric mixer on low speed. Continue to add sugar until frosting is desired consistency.
I’ll post the cupcake recipe next.
I have a tendency to make these cupcakes as often as possible, generally in quantities of two dozen or larger. I bought my roommate a set of cupcake containers so she could take them to work. Yeah, I’m an enabler.
Also, I just noticed that I have a thing for mint-chocolate. Don’t be surprised if I make homemade mint-chocolate-chip ice cream in the near future.