Mojito Cupcake

This cupcake requires no muddling, only mixing. It's tangy flavour with a minty finish is a great after dinner dessert or patio palate pleaser...in other words, it's pretty fancy and fun.  If you choose to garnish with fresh mint, like I did, don't garnish the night before as it will wilt....not that I'm speaking from experience.  For this cupcake you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• 1 Cup of Soda Water infused with Fresh Mint (replace most of the water your recipe calls for)
• 2 Limes (Zest and Juice)
  
• Store bought Vanilla Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• 1 teaspoon Limenade Drink Powder
  
• Fresh Mint

And now the recipe...

Step 1: Before you do this recipe, you should infuse your Soda Water with some Fresh Mint.  I did mine over night, but as long as it sits for a few hours, you should be fine.  Now on to the actual mixing directions...

Step 2: Kind of follow the direction of your White Cake Mix. You'll want to preheat your oven  and add the eggs and oil, but hold the water.  Zest two of your limes and add them to you batter.  Squeeze both limes into a measuring cup and top it off with your Mint Infused Soda Water until you reach the amount of water you're suppose to add.

Step 3: Mix together the batter and spoon into your cupcake liners. Place in oven and bake as directed on package.  Once they are done baking, let them cool completely.

Step 4: Time to whip together the tangy mojito icing.  Mix together your vanilla icing, butter and Limenade Drink Powder on high until smooth.  Give it a taste and if it's too buttery for your taste, add some icing sugar.  Once you're happy with the taste, layer it onto you cupcake. To garnish, I used fresh mint.  But as I mentioned above, don't garnish the night before because your mint will wilt.

Happy Faking!

Continue reading...

Mint Chocolate Cupcake

Without a doubt, mint combined with chocolate is one of the smoothest and most soothing flavour combinations out there.  Whether it's winter and you're looking for something warm, or summer and you're looking for something refreshing, this combo always hits the spot.  There are a few twists on this recipe that can really change the texture of the cupcake, so it's up to you to decide how you'd like to enjoy this sweet-minty treat.  To create this cupcake you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Store bought Chocolate Icing
• 1 teaspoon of Mint Extract
• 1 bag of mini Peppermint Patties 
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)

On to the recipe...

Step 1: Follow the directions on your White Cake Mix - from preheating your oven through to adding the eggs, oil, water, etc. Personally, when it comes to White Cake Mixes, I just throw in the whole egg rather than using the egg whites only - but it's up to you.  Mix together the batter until smooth.

Step 2 (Optional): Depending on if you like to have some added crunch in your cupcake, feel free to chop up some of your Peppermint Patties and mix it through your batter. You'll need to chop it pretty fine to keep it from sinking to the bottom. Or, chop some Peppermint Patties and sprinkle them on the top of your cupcakes once you spoon in the batter for a clear layering effect like I did.   

Step 3: Whether you decide to do step two or not, either way you'll need to eventually spoon your cupcake batter into your cupcake pan liners.  And then, place them in the oven and bake as directed on package.  Once they are done baking, let them cool completely.

Step 4: For the icing, we're gonna flavour and jazz up the store bought Chocolate Icing. Combine the butter and a few drops of Mint Extract with your store bought Chocolate Icing and mix until smooth.  Give it a taste and if it's too buttery for you, add some icing sugar until you're happy with the taste. If you want it to be mintier, just add more Mint Extract - but remember, a little goes a long way.

Step 5: To frost your cupcakes, feel free to use any frosting technique like the classic knife spread, heaping a pile on with a spoon, or using a piping bag.  To top it off, feel free to use a full, halved, or quartered Peppermint Patty.  And that's it!

Happy Faking!

Continue reading...