In case you missed this post on Party Box Design . . .
A couple of weeks ago, I had a Cupcakes and Champagne Stella and Dot party!
I have shared the Snickers Cupcakes from the party. . .now, I am going to share the
Andes Mint Cupcakes with Mint Buttercream! Enjoy!
Recipe adapted from: My Baking Addiction
1 (18.25 ounce) package Devil’s Food Cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24 Andes Mints
Preheat oven to 350 degrees F. Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth. Evenly divide the batter amongst the prepared pans. Bake for 18-22 minutes, or until top is springy to the touch. Cool cupcakes thoroughly on wire rack.
Recipe: Your Cup of Cake
8 oz cream cheese
½ cup butter
3-4 cups powdered sugar
1 tablespoon heavy cream or milk
1 teaspoon peppermint extractgreen food coloring
Beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream and peppermint extract and beat well. Add green food coloring and stir well. Pipe buttercream onto cooled cupcakes and top with an Andes Mint.
When you are serving such amazingly tasty cupcakes at a party, you must always think of the hungry husbands at home. . . :-)