Mini Chocolate Mint Cuppycakes

-
Simple Fun


While I'm very happy for my husband that he gets to teach the boys all about responsible hunting and it brings him great joy to take them to the mountains and spend time in the woods. Serena and I are getting to the point where the hunting season is beginning to infringe on what we call normal life. And you're beginning to wonder what all that has to do with mini mint cupcakes?! Well to pass the time, we do some shopping, which to be honest, gets boring after a while, (gasp) we go for walks, we sit and sing, we read, play games, watch movies, etc, etc, etc. We also usually do some baking. Something she really enjoys if it doesn't take too long and isn't too detailed. So this weekend to satisfy her desire and to avoid a huge mess in the kitchen we took the easy way out and just made these tiny cupcakes with a little surprise under the icing that she thought was kinda cool.☺ A while ago I bought a tiny decorator kit that she uses occasionally and it fits perfectly in her hand. She loves it! And she can manage it quite well.



For the cupcakes:
¾ cup all purpose flour
½ cup sugar
1 Tablespoon +
1 teaspoon dark cocoa
½ teaspoon baking soda
¼ teaspoon salt
1 large egg, white only*
¼ cup milk¼ cup oil
¼ cup water
¼ teaspoon vanilla

*I made a double batch and used the whole egg.

Preheat oven to 325°. Line mini cupcake pan with paper baking cups.
In a mixing bowl, (Kitchen Aid with whip attachment) combine flour, sugar, cocoa, baking soda, and salt. Add the egg, milk, oil, water, and vanilla. Beat until smooth. Spoon batter into cups, ¾ full. Bake for 10-15 minutes, or until a toothpick inserted in the center comes out clean. Remove from pan and allow to cool completely.

Here's the part where I cheated. Instead of making my own icing I used bought Butter Cream icing and added green food coloring and mint extract and let Serena use her little gadget to do the icing. The surprise under the icing is a little pile of chopped creme' de menthe candies.


She was quite pleased to share her treat with Aunt Bev, Uncle Loren, and her cousins Bryant and Baby Kyra as her dessert contribution to the meal I prepared for them last evening.

Be Blessed!






Comments

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, start...
Read more