September 15th, 2011.
It's my nephew and niece's birthday today. My sister, who is the most loyal client asked me to make an Angry Birds - themed birthday cake, 60 cupcakes, and a few of chocolate cupcakes with mint butter cream frosting. Let's star with the last one first, shall we? I'm using a different recipe this time for the chocolate cupcake.
What you need:
- 1 cup white sugar
- 1/2 cup butter
- 2 eggs
- 1 tsp vanilla extract
- 2-3 tsp chocolate extract
- 2 tbsp unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
- 1 cup butter (unsalted)
- 1 cup Australian butter
- 1 cup soft cream
- 1/2 tsp mint extract
- Green
- Sprinkle, or cocoa powder (sifterd)
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
- In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla and chocolate extract. Combine flour and baking powder, add to the creamed mixture and mix well. Add chocolate powder. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
- Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
- For the frosting, mix together butter, Australian butter, and soft cream until smooth. If you like sweets, add 1 to 2 tablespoons of icing sugar to the frosting mixture. Add two drops of green food coloring and the mint extract. Put the mixture into the piping bag and decorate the frosting on top of the cupcakes. Finish the decoration with sprinkles or sifted cocoa powder.
