Sunday, June 16, 2013

Birthdays and Andes Mint Cupcakes

As many of you know today is father's day but today is also a special birthday.  Today is Rob's 31st birthday. You read that right my husband is 31! He's really getting up there. It's about time to trade him in for a newer model. Not really though because it doesn't get much better than him.

Yesterday I took him out for a fancy meal at one of our favorite places called Wink. We decided to try a few new things including rabbit and sweetbreads. If you don't know what sweetbreads are Google it. They sound weird but are DELICIOUS! We of course got our favorite beef tartar. Which I thought it may be my last tartar for a while since you cannot eat raw meat when pregnant. No, I'm not pregnant yet but it could happen any day now. 

Today I decided to make his favorite dessert....cupcakes! Which are my favorite to make. I decided to make Andes Mint cupcakes since it's one of his favorite candy/mints to eat. I've been wanting to try this recipe for a while and finally had the chance. The recipe looks difficult but is actually pretty simple.

Andes Mint Cupcakes

Cake:
1 cup sour cream
1/2 cup vegetable oil
1 teaspoon vanilla extract
3 eggs
1/4 cup water
1/2 cup buttermilk
Devils food cake mix

Chocolate mint ganache:
1/2 cup milk chocolate chips
3 Tablespoons Heavy whipping cream
1 1/2 teaspoon peppermint extract
1/3 cup powdered sugar

Mint Buttercream:
8 oz cream cheese
6 tablespoons butter
3 cups powdered sugar
1 tablespoon heavy whipping cream
2 teaspoons peppermint extract ( you can add more if you want a more minty flavor)
A few drops of green food coloring. 

Instructions:
Preheat oven to 350 degrees
Wisk together sour cream, oil and vanilla. Add eggs one at a time. 
Add cake mix and liquids alternating between the two.
Fill cupcake liners a little over half full
Bake for 15 minutes or until toothpick comes out clean.



For the chocolate mint ganache melt chocolate chips and heavy whipping cream on the stove top.( I use the double boiler method) Stir in peppermint extract and powdered sugar. Place in squeeze bottle. When cupcakes come out of the oven use squeeze bottle to fill center of cupcakes.

Sorry for the mess

For mint buttercream Beat cream cheese and butter until smooth. Add powdered sugar, heavy whipping cream and peppermint extract. Finally add green food coloring. 


Rob loved his birthday cupcakes. Along with his birthday dinner I cooked for him. We are going to spend the rest of the evening watching movies and relaxing. Hope everyone had a great father's day! 



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