I made some chocolate cupcakes with Andes mint chocolate baking chips in them for Teno today (hence the Elmo liners, so shut up.) He’s obsessed with mint, he steals his grandma Jo’s Tic Tacs and is constantly trying to eat toothpaste straight from the tube. I almost topped these with chocolate buttercream because the idea of mint frosting is repulsive to me. But I decided if I could make a mellow mint frosting, something more like vanilla mint than toothpaste it might be pretty good in contrast to the rich, dark chocolate cake. And then, of course, I dyed it the obligatory pale green one is required to dye foods which are mint-flavored. The result was a very smooth, mellow mint that does not resemble toothpaste at all, especially due to the fact that it is made of butter and sugar and will inevitably rot out all of my teeth. This recipe makes enough frosting for a dozen cupcakes.
For the buttercream you will need:
- 3 cups confectioner’s sugar
- 1 cup unsalted butter, room temperature
- pinch salt
- 1/4 tsp peppermint extract
- 3/4 tsp vanilla extract
Beat together sugar, butter and salt on low speed until creamy. Increase speed to high and beat until fluffy. Add peppermint and vanilla and beat until frosting is smooth.
Proceed to my Etsy shop where you will buy things with money that I will then spend on cupcake liners and buttermilk.