Minty green mini-cupcakes

by Amy
(Oregon)

Minty Green Mini Cupcakes

These festive minty green mini cupcakes are perfect for St. Patrick’s Day parties, holiday baking, and fun dessert tables. Flavored with peppermint and topped with green frosting and crushed mint candies, they make colorful treats kids love decorating.

Ingredients

1 white or chocolate cake mix
1 can white frosting
Green food coloring
Brach's green and white or green chocolate star mints
Pure peppermint oil
Powdered sugar
Mini cupcake liners

Supplies Needed

Cookie press or piping bag
Zip-top freezer bag
Dish towel
Hammer or rolling pin

Directions

Prepare the cake mix according to package directions. Add green food coloring until the batter reaches your desired shade of green. Stir in 6 to 10 drops of peppermint oil depending on how strong you would like the mint flavor.

Fill mini cupcake liners and bake at 320°F for approximately 10 to 11 minutes or until done. Allow cupcakes to cool completely.

If desired, lightly dust the cooled cupcakes with powdered sugar to create a white base before decorating.

Add green food coloring and a small amount of peppermint oil to the frosting. Tint the frosting to coordinate with the cupcake color.

Pipe or press frosting onto the cupcakes using a shamrock design, florette design, or any decorative pattern you like.

Place the mint candies into a zip-top bag, wrap in a dish towel, and carefully crush with a hammer or rolling pin. Sprinkle the crushed mint candies over the cupcakes.

Alternatively, frost the cupcakes completely and top each one with a whole mint candy instead of crushed pieces.

Yield: About 48 to 54 mini cupcakes.