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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I love the look! I'm a big fan of ruffles in fashion and now I have ruffles on cake!
Happy Wednesday! Have a wonderful Easter weekend!