So there's no hiding the fact that Andes Mints are high up on my list of holiday treats. Haven't noticed? Check these out...Andes Mint Cake Balls and Creme de Menthe Truffles. Seeing how popular the Andes Mint Cake Balls are, I just knew I had to experiment in cupcake form. Generally I wouldn't use a boxed cake mix, I would use this recipe; but today I didn't have the time to whip up a from scratch batch. It's okay to use a boxed mix when you need too, they have perfected some of those mixes so why not take advantage of it? I chose the Duncan Hines Butter Recipe Fudge for this cupcake. I knew that I wanted something extra decadent and rich, and it seemed like the perfect match. I let the cupcakes bake according to the package directions, let them cool for a bit and then whipped up a Mint Buttercream Frosting. Oh.my.goodness! I could prepare a batch of this and eat it like ice cream, it is that good people. I almost didn't want to put it on my cupcakes, I almost sat down in front of the tv with a bowl and spoon. Okay, that might be a little bit of an exaggeration. That might be even a little too sweet for me! :) After piping on the frosting, I adorned the cupcakes with Andes Mint baking chips, just to give it a little something! One bite of these tasty treats and you will be dancing for joy. Just make sure no one is watching, okay?
Mint Buttercream FrostingGenerously frosts 12, meagerly frosts about 18-20
Double the recipe if you are a frosting gal
Recipe adapted from:Chocylit
1 stick of butter, softened
2 cups powdered sugar
1/8 cup milk
1/4 teaspoon pure mint extract
3-4 drops green food coloring
Cream the butter with an electric mixer until smooth. Add the powdered sugar, milk, mint extract and food coloring until nice and creamy. Frosting will be thick enough to pipe using this recipe!
Love the chocolate mint combo and that beautiful green of the frosting is the perfect touch.
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