Tuesday, April 16, 2013

New Feature for Hope's Cafe-Tasty Tuesday!

Okay, so I've discussed this on here a couple times. I've been thinking about it for quite a while. And I finally decided to just do it. We're starting a new feature on Hope's Cafe called Tasty Tuesday!! Tasty Tuesday will be a weekly post sharing a new recipe I've tried, or maybe an old family favorite. I'll include pictures, and the recipe (so you can try it if you want). I'll also be adding a linky at the bottom of the post, and if you have a blog with great recipes, or if you found a good recipe on another blog, please link it up! We're starting this out as a weekly feature, and I hope to keep it that way. If it gets to be too much, I'll change it to every other week, but hopefully that won't happen. So, for the first ever Tasty Tuesday, I'd like to share a great recipe I just discovered a few weeks ago, that has already earned many compliments and requests for more.



Andes Mint Cupcakes

Ingredients:

Cupcakes-
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 30 Andes mints for garnish

Filling-
  • 1/2 cup chocolate chips
  • 3 tablespoons heavy cream
  • 1 teaspoon peppermint extract
  • 1/3 cup powdered sugar

Mint Buttercream Frosting-
  • 1 stick (1/2 cup) butter, softened to room temperature
  • 4 ounces cream cheese, softened to room temperature
  • 16 ounces powdered sugar (about 3 1/2 - 4 cups)
  • 1/4 cup heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon peppermint extract
  • Green food coloring

Directions:

Preheat oven to 350. Grease muffin tin, or line with paper muffin cups.
In large bowl, stir sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, vanilla. Use an electric mixer and beat on medium for 1-2 minutes. Stir in boiling water-this will make a thin batter. Fill muffin cups about 2/3 full, bake for 18-20 minutes. Do not overbake! Let cupcakes cool while making filling and frosting.

Filling-Stir chocolate chips and heavy cream in a microwave-safe bowl. Heat for 1 minute on medium power. Stir again, reheat for 30 seconds, and stir. Continue until mixture is smooth. Add peppermint extract and powdered sugar, whisk until smooth. Let cool, then pour into a frosting deco bag, or frosting pen (I use the Kuhn-Rikon Deco Pen). Once cupcakes are completely cooled, insert the tip of your pen or bottle into the center of cupcake. Squeeze gently to fill.

Frosting-Beat cream cheese and butter with an electric mixer. Add powdered sugar and mix. Add cream, peppermint and vanilla extract; beat until fluffy. Add green food coloring to your desired shade. 

Frost the filled cupcakes with a knife, spatula, or a large-tipped decorator. Top with an Andes Mint. Refrigerate leftovers (if you have any :) And yes, they taste great cold!


These are super delicious, and while it may seem like a lot of work, with 3 steps, it really isn't. I don't know if I have ever made anything that received the amount of raves these cupcakes did, so be prepared to be very popular when you present them to family or friends!

Please join in the Tasty Tuesday fun by sharing a recipe post-whether it's your blog, or a great dish you found elsewhere, feel free to share!



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