Andes Mint Cupcakes
by Tricia Thomas
So I have to confess- I have a great addiction to cupcake shops! You walk in and there are so many different amazing flavors. I could leave with one of each! They can be quite expensive, so I decided it was time to take matters into my own hands. With some experimenting in the kitchen, I’ve come up with some delicious home made treats. Once you start bringing these to gatherings, people will always ask you to bring the cupcakes!
Andes Mint Cupcakes
Ingredients:
Cake Mix
1 box Devil’s Food Cake Mix
1 cup Sour Cream
½ cup oil
¼ cup Buttermilk
3 Eggs
¼ cup Water
1 teaspoon Mint Extract
Mint Butter Cream Frosting
1 cup of Unsalted Butter (2 sticks)
3 ½ cups Powdered Sugar
¼ cup Milk
1 teaspoon Mint Extract
Andes Mint Candy to top them off
Directions:
- Preheat oven to 350 degrees and line two cupcake pans with cupcake liners.
- Wisk together Sour Cream, Oil, and Mint Extract. Then add one egg at a time, stirring between each egg until smooth.
- Alternate adding the Devil’s food cake mix, Water, and Buttermilk. Be sure to end with the cake mix. Wisk until smooth with no powder lumps.
- Fill your cupcake liners just over half way and bake for 15-17 minutes or until an inserted toothpick comes out clean.
- Let cupcakes cool completely.
- Mint Butter Cream Frosting: In a bowl, beat butter until it is creamy.
- Gradually add Powdered Sugar, Milk, and Mint Extract until all is combined, light, and fluffy. Taste test: add more powdered sugar if needed.
- Pipe the frosting on to the cooled cupcakes and top it off with an Andes Mint.
About the Author:
Tricia is a proud new Army wife, who believes that putting Christ first in your marriage will bring you over any obstacle that the military may bring to you. She is a photographer and also the Co-Coordinator of the Christian Military Wives Prayer Vine. In her spare time she enjoys reading, sewing, and saving money.
These look delicious!