This past month, I didn't take part in the cupcake recipe that all Martha Stewart's Cupcake Club bloggers were supposed to create. The reason being... warning, the next thing I am about to tell you is a little weird, but it's fact... I hate fruit and I don't like it when people put fruit in cake. As far as Cake and Co. goes, I made a decision in the beginning that I would not do fruit cakes, sorry all! I am a chocolate, vanilla, caramel, toffee, coffee, mint and peanut butter loving kinda gal!
So, I departed from this month's recipe and baked this fabulous recipe because Ty asked for it! The cupcakes were moist and were literally Thin Mints in cupcake form. The recipe is a definite bake again. I decided to top my cupcake with Thin Mint cookie crumbles and vanilla mint Swiss Meringue Buttercream. For Christmas, my father bought me a couple cupcake recipe books and I have been wanting to try this new frosting technique I read about in Cupcakes: Luscious bakeshop favorites from your home kitchen by Shelly Kaldunski.
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Happy Wednesday! Have a wonderful Easter weekend!
~Danielle
i made my own Thin Mint cupcakes using Marthas recipes too
ReplyDeletewow!!! really beautiful frosting! how creative!
ReplyDeleteKelson, what did you think of the cupcakes?
ReplyDeleteThanks Judy! Congrats on the new job!
They were beautiful and they tasted BETTER than they looked. MMmmmmm...
ReplyDeleteI love the new look of the blog too!
Love the look.. reminded me of lovely ribbons... must remember Wilton 104!
ReplyDeleteGorgeous cupcakes - now I want to run out and get that Ateco tip! Mmm, thin mints.
ReplyDelete