Mint Buttercream Frosting

Last night I hosted the ladies at my house for our monthly Bunco night. Being that it was also St. Patrick's Day, I felt the need to prepare something green to eat! I was already serving the traditional corned beef and cabbage along with some other appetizers, so I needed something sweet!

Over the weekend, I hit Michael's with a 40% off coupon, plus take an additional 20% off your purchase coupon. I bought myself a 14" decorator bag and a 1M tip - perfect for making pretty cupcakes!  Cupcakes it was!



For the cupcakes - I turned, once again, to one of my favorite chocolate cake recipes - Simple 'N' Delicious Chocolate Cake from Allrecipes. Why mess with something that is perfect already! I was up baking cupcakes at 6:30 a.m., so they could cool and be ready to frost at lunch time.

Here's the frosting recipe:
<Printable Recipe>

Mint Buttercream 
from www.kimscookingnow.blogspot.com

Ingredients:
1/2 cup unsalted butter (room temperature)
4-1/4 cups powdered sugar
1-1/2 tsp pure mint extract
1/8 tsp popcorn salt

5-6 Tblsp heavy cream (to reach desired consistency)

Wilton® Kelly Green Icing Coloring

Directions:

1. Place butter in the bowl of a stand mixture and beat until creamed.
2. Add powdered sugar - a bit at a time, alternating with the cream, mixing well between additions until all of the sugar and cream have been added.
3. Add the salt and mint extract and beat on medium for 5 minutes, until light and fluffy.
4. Dip a toothpick into the icing coloring and run it through the whipped frosting. Beat an additional 2 minutes to distribute coloring.
5. Fill decorator bag fitted with either a 1M or 2D tip with the frosting. Pipe frosting onto cupcakes in a circular motion, starting from the outside and working towards the middle. Top with an Andes mint or sprinkles (if desired).

Adapted from Allrecipes

I loved how the mint buttercream complimented the chocolate cupcakes. They turned out so cute, and everyone loved them!

Buon Appetito!