I decided to take my cake decorating skills to work today, and make Mint Chocolate Chip Cupcakes with Two-Tone Frosting!! It was really fun and they were really tasty, but very time consuming. I only have one cupcake pan (12 cupcakes), so I had to put them in multiple batches. The frosting also took some time because I had to separate it and mix separately. I also ended up with a LOT of frosting left over, but I did find out you can freeze buttercream for up to 3 months. I’ll probably keep them to either make them again or maybe as practice frosting. It’s much softer than what I used in class, so it probably won’t be great to practice with.
I liked the frostings much better than the cupcake itself; the cupcake was good, but nothing special. I also couldn’t really taste the Andes mints, unless I got a good bite of one. The frostings had a really strong, yet not overpowering flavor. I was concerned particularly with the mint, because I had a friend do a similar recipe and pointed out that using peppermint extract made it taste like toothpaste. However, the mint flavor was not overpoweringly strong for me so I thought it was really nice.
Link to the recipe: http://www.mybakingaddiction.com/mint-chocolate-chip-cupcakes/
Link to piping two-tone frosting: http://www.goodlifeeats.com/2011/03/kitchen-tip-multi-swirled-frosting.html I used Wilton tip #2D, and implied a swirl technique.