Thin Mint Cupcakes

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It’s Girl Scout Cookie season!! Are the girls still selling the cookies or has that ended? I bought mine (*ahem* 5 boxes *ahem*) back in February. The scouts set up shop in my local grocery store and I just couldn’t resist their cute faces + delicious cookies. Thin Mints have always been a favorite of mine (especially when frozen – anyone else do this?!). A few years ago I made homemade Thin Mints, but this year I decided to try a cupcake version. Enjoy!

Thin Mint Cupcakes
Recipe source: Your Cup of Cake
Print Recipe

Chocolate Cake:
1 box devil’s food cake mix
3 eggs
1/2 cup butter, melted and slightly cooled (or oil)
1 cup buttermilk or milk
1/2 cup sour cream or plain yogurt
2 teaspoon vanilla extract

Thin Mint Frosting:
1 cup butter, softened
1/3 cup unsweetened cocoa powder
2 teaspoon vanilla extract
1 teaspoon peppermint extract
1/4 cup milk or sour cream
10 Thin Mint cookies finely crushed (I used a food processor to grind the cookies up)
2 1/2 to 3 1/2 cups powdered sugar

+ Extra Thin Mints for decoration

1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. In a large bowl, combine eggs, butter, milk sour cream and vanilla extract until smooth.
3. Stir in cake mix.
4. Fill cupcake liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean. Place cupcakes on a wire rack to cool completely.
5. Thin Mint Frosting: Beat butter for 2 minutes. Add cocoa powder, vanilla extract, peppermint extract and milk and beat again. Add crushed cookies and slowly add in powdered sugar until you reach your desired consistency.
6. Pipe onto cooled cupcakes and top with sprinkles and extra cookies.

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Amanda - March 18, 2014 - 9:24 am

It seems like every where I turn I see those adorable Girl Scouts with their tempting cookies. Thin Mints are my favorite!

St. Patrick’s Day Ideas 2014

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Here’s this year’s list of St. Patrick’s Day-inspired recipes. Enjoy!

1. Pot O’ Gold Cupcakes
2. Three Layer Mint Brownies
3. Rainbow Cupcakes
4. Mint Chocolate Kiss Cookies
5. Green Ombre Cake
6. Lucky Charm Cupcakes
7. Beer Bread
8. Homemade Thin Mints
9. Rainbow and Cloud Cookies
10. After Eight Cupcakes
11. Green Velvet Cupcakes
12. Irish Car Bomb Cupcakes
13. Blue Moon & Corona Cupcakes
14. Shamrock Shake Cupcakes
15. Lucky Charms Bars
16. Shamrock Cookies

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Lily (A Rhubarb Rhapsody) - March 14, 2014 - 12:20 am

Oh my! I’m quickly running out of time to decide what to make for St Patrick’s Day. This post has just made it harder to decide. :) Yum!

Annie - March 14, 2014 - 11:37 am

Thanks for the comment, Lily!

Shamrock Cookies

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I don’t think I have a drop of Irish blood in me, but I’ve always like St. Patrick’s Day. Probably because it marks the halfway point of March and is a sign that spring has arrived (or will be arriving soon). And if you are from the Midwest, you know that we’ve had an awful, awful winter. SPRING, WHERE ARE YOU?! I CAN’T DEAL.

So if you need a little cheer, make these cookies… and know that green grass, warmer temperatures, and flowers will be here soon.

Shamrock Cookies
Print Recipe

If you are a new to decorating with royal icing, here are some helpful tips and links:

  • I used my grandma’s sugar cookie recipe, which is listed below.  Another good cut-out cookie recipe can be found at Bridget’s wonderful Bake at 350.
  • I used a royal icing recipe from Annie’s Eats, which is listed below.
  • If you are new to decorating with royal icing, please visit this post by Annie’s Eats, which will teach you about outlining and flooding.  Bake at 350 is also a great resource for cookie decorating and ideas (I love Bridget’s book, too!).

Here are the specifics on how I made these cookies:

  • I used a Wilton comfort grip shamrock cookie cutter – I bought mine off of Amazon.com, but I’m guessing your local craft store would carry it.
  • I used Leaf Green Wilton gel coloring for the green icing.
  • I baked a batch of shamrock cookies, then outlined half of them with green icing and half with white.  After a few hours, I flooded the cookies with green or white icing.  After another 2 or 3 hours, piped the designs onto each cookie.

Omi’s Sugar Cookies
Print Recipe
1 cup butter
1 cup sugar
1 large egg
1/2 teaspoon salt
3 cups flour
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon nutmeg

Beat butter and sugar. Add eggs, sour cream, and nutmeg. Add dry ingredients gradually. Chill the batter overnight or for at least 4 hours. Roll out dough and cut with cookie cutters. Bake at 350F until golden. (in true fashion, my grandma didn’t give a specific baking time. I baked the cookies for about 8 minutes).

White Royal Icing
4 cups powdered sugar, sifted
2 Tablespoons meringue powder
5 Tablespoons water

Directions:
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes).  Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping.

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Miranda - March 17, 2014 - 3:10 pm

How did you ice them so perfectly? I made the cookies and they were awesome, but I had a hard time making the frosting look nice and neat.

Annie - March 17, 2014 - 3:11 pm

Did you use royal icing and follow the instructions on the links I posted? Royal icing requires practice — my outlining was shaky and my flooding was bumpy when I first started. I’m getting better though — and you will too with practice! :)

Lucky Charms Bars

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St. Patrick’s Day is a week from today! If you want an EASY treat to make for school or the office, give these a try. They’re just a different version of the classic Rice Krispie treat – but made with Lucky Charms instead of Rice Krispies. And I feel like I have to say this because I’ve gotten comments in the past: yes, these will be SWEET. Anything made with sugary cereal plus marshmallows will be SWEET. So I don’t wanna hear commentary about how SWEET these are! :)

Check back in a few days because I have some St. Patrick’s Day cookies to share!

Lucky Charms Bars
Print Recipe

4 cups Lucky Charms cereal
7 oz. marshmallows
2 Tablespoons butter

1. Spray a 9×9 pan with nonstick spray.
2. Melt the butter in a large pan over medium heat.
3. Add the marshmallows and stir until melted and smooth.
4. Add the 4 cups of cereal and stir until completely coated in marshmallow.
5. Pour into the 9×9 pan and flatten with the back of a spoon.

Note: If you want to make a larger batch — to fill a 9×13 pan, for example — I would suggest doubling the recipe.

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How to Make a Million Cupcakes

DSC_7743x900Okay, so I didn’t make a million cupcakes. Just 500 mini cupcakes. I was asked to donate all these cupcakes to my law school’s public interest auction. One of my law school BFFs asked, so how could I say no?! But let me tell you: this was an overwhelming task. I couldn’t just take a day off from school to bake, so here are my tips for making A LOT of cupcakes in not much time!

  • When feeding the masses, stick with well-loved flavors.  I made chocolate, funfetti, red velvet, mint, and peanut butter. This is not the time to experiment with banana creme or raspberry white chocolate.
  • For the love of christ, use box mixes! I know, I know, I know, some of you think that nothing in the world could be more offensive than a box cake mix. But here’s the deal: you don’t have much time, box mixes are cheap, and most importantly, box mixes are really reliable.
  • …but make your own icing! The icing can be made a few days in advance and stored in air-tight containers. I made a batch or two of icing each day leading up to the day I baked the cupcakes.
  • Do not make the cupcakes too far in advance. I made all of the cupcakes the night before our auction. You want them to be as fresh as possible and the only way to do that is to stay up late the night before the event.
  • Enlist help if possible. Thank youuuu x1,000, Andrea!
  • With food (and many other things in life), appearance is really important. Try your best to make your cupcakes look good. Cause that’s what is going to make people want to eat them.
  • Garnish! I used sprinkles to decorate the chocolate and funfetti cupcakes. I cut up a bunch of Andes mints to use for the mint cupcakes. I dipped the peanut butter cupcakes into Butterfinger crumbles. And I placed a red Wilton heart on each red velvet cupcakes. All of these options were cheap and easy to do.
  • Transporting these babies was a challenge. I bought three really big trays at a local baking shop — and had friends help me take the cupcakes to school (cause someone had to hold them steady while I drove!).
  • That’s it!

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Heartlover - March 7, 2014 - 5:39 am

All great tips, and these look FANTASTIC. Well done!

Lindsay Bond - March 7, 2014 - 11:59 am

Would you be willing to share the recipes? These look amazing by the way :)

Annie - March 7, 2014 - 12:01 pm

I don’t really have recipes to share — I used box mixes for all of the cupcakes. The frosting recipes can be found here: http://www.withsprinklesontop.net/?page_id=1270 (I used white buttercream, chocolate buttercream, peanut butter, and mint)

Alicia - March 7, 2014 - 12:04 pm

Wow that is impressive, nice work! I really like the Butterfinger crumbs on the peanut butter ones, what a great idea!

Mary-Michael - March 10, 2014 - 9:18 am

Awesome, as usual! They look gorgeous. And what a great idea to use the crushed butterfinger for the peanut butter ones! I am sure they were a hit.

Annie - March 11, 2014 - 9:06 am

Thanks, everyone!