Mint cupcakes
Description
The dish is prepared without unnecessary complications. This recipe yields 2 dozen cupcakes. The finished dessert can be served immediately.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Line a muffin tin with paper liners. In a medium bowl, mix together flour, baking powder, and salt; set aside. In a large bowl, beat butter and sugar together. Add eggs, one at a time, beating well after each addition. Mix in mint extract. Add one-third of the flour mixture and blend. Add half of the sour cream and beat. Add another third of the flour and mix again. Then beat in the remaining sour cream. Add the rest of the flour and beat thoroughly. Divide the batter in half and mix one portion with food coloring, if desired.
- 2
Step 2
2. Place 1 tablespoon of regular dough into each paper liner, then add 1 tablespoon of red dough and swirl with a toothpick to create a marbled effect.
- 3
Step 3
3. Bake for 14-18 minutes. Let cool completely.
- 4
Step 4
4. Prepare the frosting. In a large bowl, beat the butter and about 1/3 of the sugar together. Add 2 tablespoons of milk and mix, then add another third of the sugar. Mix in another tablespoon of milk and the remaining sugar, beating thoroughly. Stir in the mint extract and food coloring, if desired. In a medium bowl, combine all the glaze ingredients except the candies. Place the bowl over a saucepan of boiling water and cook, whisking frequently, until the mixture reaches 70 degrees. Remove from heat and beat with a mixer for about 10 minutes. Frost the cupcakes. Freeze for 15 minutes.
- 5
Step 5
5. Melt the white chocolate with the butter and dip the top of each cupcake into this mixture.
- 6
Step 6
6. Then pour over the glaze and sprinkle with crushed candies.