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Wednesday, February 3, 2010

#001: Mint Chocolate Cupcake [I Dream of Mint]

This is my first post of my kitchen adventures.
It has been long overdue.
I will try to post all of the products from my kitchen factory from now on.

This is a delicious & rich chocolate cupcake with mint buttercream.
I used mint oil essence because oil flavourings are usually on the stronger side.
I didn't want the richness of the chocolate to over-power the taste of the buttercream.
On top is half of a mint junior. You could really top it off with anything minty or chocolatey or BOTH!

Everyday Chocolate Cupcakes
Yields: ~ 30 Cupcakes
Recipe adapted from Milk&Honey Cafe

You will need:
1 cup (2 sticks) butter (room temperature)
2 1/2 cups granulated sugar
4 large eggs (room temperature)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cup unsweetened cocoa powder
1 cup milk
3 tsp vanilla

You will have to:
1. preheat oven to 375 degrees Fahrenheit.
2. cream butter and sugar - beat butter until softened, then add the sugar until well blended in a light and fluffy form. it should look like butter cream.
3. add eggs - one at a time until well combined.
4. mix dry ingredients in a separate bowl - measure the flour, baking power, baking soda, salt and cocoa powder and mix with a whisk until evenly incorporated.
5. mix milk and vanilla in a separate bowl
6. add 1/3 of the dry ingredients to the butter/sugar and beat to combine.
7. add 1/2 of the milk/vanilla and beat to combine.
8. continue adding ingredients by alternating dry and wet. Make sure to finish mixing with adding the dry ingredient.
9. fill cupcake cups ~ 1/2 full.
10. Turn the oven down to 350 degrees Fahrenheit. Bake for 20-22 minutes.

Testing the cupcake: use a toothpick and insert it into the center of a cupcake (preferably one that's located in the middle of the oven). it is ready when the toothpick comes out clean, without any wet residue.

POW! Mint Buttercream
Personal recipe

You will need:
1 1/2 cup butter (room temperature)
4 - 5 cups of powdered sugar (sifted for better results)
1 - 4 tsp peppermint oil essence
1/4 cup heavy cream
1/8 tsp green food colouring (optional)
30 Junior mints for decoration (optional)

You will have to:
1. beat butter until creamy
2. add heavy cream and beat until stiff
3. add powdered sugar and peppermint oil essence, beat until well combined.
4. taste it! Add more sugar or peppermint oil to your own liking.
5. add green food colouring if you desire.
6. decorate your cupcakes

you know you want me

NOTE: The trademark for foodkarma is mine. >=]