Happy St Patrick’s Day Twenty TenMarch 17, 2010 at 12:06 AM | Posted in cupcakes | 9 Comments
Tags: chocolate, mint, st patrick's day
Oh boy. My mom said this would happen. I know what’s going on. I’m getting old. And time is flying! But I’m only thirty… *trailing off into incoherent mumbling*. This is TOO soon!
I’ve been blogging cupcakes for *looks over at sidebar copyright* 2 years and who knows how many months and I can’t remember other months being this cupcake inspired. Or maybe this year is just more busy so I feel like March holidays worthy of baking cupcakes are coming fast and furious.
Truthfully I had to wiki St. Patrick’s Day. Did you know that… ?
It is named after Saint Patrick (circa AD 387–461), the most commonly recognized of the patron saints of Ireland. It began as a purely Christian holiday and became an official feast day in the early 1600s. However, it has gradually become more of a secular celebration of Ireland’s culture. (Source)
Originally the colour associated with Saint Patrick was blue. (Source)
Blue?? For serious??
However, over the years the colour green and its association with Saint Patrick’s day grew. Green ribbons and shamrocks were worn in celebration of St Patrick’s Day as early as the 17th century. He is said to have used the shamrock, a three-leaved plant, to explain the Holy Trinity to the pre-Christian Irish, and the wearing and display of shamrocks and shamrock-inspired designs have become a ubiquitous feature of the day. (Source)
Whew! That’s a lot more than I remember. Most of my St. Patrick’s Day memories are green in every shade, shamrocks, chocolate gold coins, rainbows, leprechauns and pots o gold. I’m smitten with shamrocks. But I couldn’t find my super cute mini shamrock cookie cutter (did I ever have one?) so you all will have to use your imagination caps and pretend that my spade is a shamrock. Do it for me. Don’t call a spade a spade. It would mean a lot.
Oh… I can’t forget the pinching. Lemme just tell ya. I’ve gotten my fair share of pinching. Now I make sure I have green every March 17th. Even if it’s just a bit of green frosting on my upper lip. Got
milk cream cheese frosting?
And one more thing. I am fighting the urge to say “Top o the morning to ya!” but my resistance is futile.
Makes about 12 cupcakes
For cocoa mint cupcake
4 tbsp (1/2 stick) unsalted butter, melted and cooled
6 tbsp Hershey’s Cocoa powder (I used Trader Joe’s Chocolate Mint cocoa)
1 cup sugar
3/4 cup plus 2 tbsp all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 teaspoon salt
1/2 cup milk, room temperature (I used 1/4 cup lowfat milk+1/4 half-and-half)
1 large egg, lightly beaten, room temp
1 tsp pure vanilla extract
1/2 cup boiling water
For cream cheese frosting*
1/2 cup (1 stick) unsalted butter, room temperature
8oz cream cheese, room temperature
8 cups powdered sugar
1/2 cup milk
2 tsp vanilla extract
green food coloring gel, to desired shade of green
* You’ll probably have some frosting leftover depending on how much you frost each cupcake. I didn’t. HA HA!
To make cupcakes—
Preheat oven to 350F. Prepare cupcake pan with liners.
In a stand mixer, fitted with a flat beater, combine flour, cocoa powder, baking powder, baking soda and salt. Stir to combine. Then add melted butter, milk, egg and vanilla extract. Beat for about 2 minutes until all ingredients are well incorporated. Add boiling water. (Be careful of splashing!) Don’t worry if batter looks thin.
Fill cupcake liners about 1/2-2/3 full. Bake for about 22-25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
To make frosting—
In a stand mixer, fitted with a flat beater, combine the butter and cream cheese. Add 1 cup of powder sugar. Mix well. Add the vanilla and milk. Slowly add the remaining powdered sugar until everything is well combined and you get a smooth stiff consistency. (Note: You may not use all the powdered sugar.) Add green food coloring a couple drops at at time until you get your desired shade.
To assemble cupcakes—
Use a serrated knife to cut of the “dome” part of the cupcake. Cut the dome to desired shape with your mini cookie cutter. Discard (or eat) the cutout. Fill a piping bag+large round tip (I used a Magic Tip 9ST) with cream cheese frosting and pipe a mound of frosting on the base of the cupcake. Try to keep border b/c when you put the dome back on top it will spread the frosting towards the outer perimeter. Repeat with each cupcake.
Husband rating: A
He likes chocolate but doesn’t reach for mint flavored anything first. He liked the hint of mint in the chocolate cake and of course the cream cheese frosting was his favorite part. But you knew I was gonna say that right?
Wifey rating: A/A+
I tend more towards flavors then decorating but this was pretty simple to do and I love the frosting that peeps out from between the cake layers. It reminds me of my preferred method of eating cupcakes: tearing it in half and turning the top upside to make a cupcake sandwich. This way I don’t have to mutilate the cupcake and shamrock shape is really cute. But I could be biased. *wink*
Other rating: (Will update rating later)
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