Tuesday, August 16, 2011

Guest Blogger: Elizabeth Ann's Recipe Box!

Hi! I am Elizabeth Ann of Elizabeth Ann's Recipe Box!
I love spending time in the kitchen, cooking and baking for others, and I ADORE home-cooked meals with lots of friends and family around the table!
Last week, I had a Cupcakes and Champagne Stella and Dot party!
Today, I want to share one of my favorite cupcakes from the party!
Andes Mint Cupcakes with Mint Buttercream!

Cupcake Recipe adapted from: My Baking Addiction
1 (18.25 ounce) package Devil’s Food Cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24 Andes Mints

Preheat oven to 350 degrees F. Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth. Evenly divide the batter amongst the prepared pans. Bake for 18-22 minutes, or until top is springy to the touch. Cool cupcakes thoroughly on wire rack.

Mint Buttercream Recipe: Your Cup of Cake
8 oz cream cheese
½ cup butter
3-4 cups powdered sugar
1 tablespoon heavy cream or milk
1 teaspoon peppermint extract
green food coloring

Beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream and peppermint extract and beat well. Add green food coloring and stir well. Pipe butter cream onto cooled cupcakes and top with an Andes Mint.
When you are serving such amazingly tasty cupcakes at a party, you must always think of the hungry husbands at home. . .
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