Razzle Dazzle Recipes - Recipes for St. Patrick's Day
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Touch O' Mint Irish Cupcakes Recipe

1/2 C. boiling water
1/2 C. Dutch processed cocoa
1/4 C. unsalted butter, cut into cubes
1/2 t. vanilla extract
1/2 t. mint extract
4 large eggs, separated and divided
1 1/4 C. sugar
1/4 t. cream of tartar
3/4 C. all-purpose flour
1/2 t. baking soda
1/2 t. baking powder

White Chocolate Frosting (recipe follows)
Chopped pistachios, for garnish

Preheat oven to 350�F. Line two, large, 6-cup muffin tines with paper or foil liners.

In a 2-cup heatproof glass measuring cup or small bowl, add cocoa to boiling water. Stir well until smooth. Add butter and extracts, stirring until butter is melted and mixture is smooth and glossy. Set aside to cool.

Put the 4 egg yolks in a small bowl and stir with a fork until smooth. Set aside.

In large bowl, combine 1 C. sugar, flour, baking soda and powder. Stir well. Set aside.

To make the meringue:
Put the 4 egg whites in a very clean medium glass or metal bowl. Add cream of tartar and beat with mixer on High for 1 minute. Add 2 T. of the remaining 1/4 C. sugar and whip on high for 30 seconds. Slowly add remaining sugar, whipping until soft peaks develop, 2 - 3 minutes.

To make the cake batter:
Add liquid chocolate mixture and egg yolks to large bowl containing the dry ingredients. Using large wooden spoon, stir by hand until well combined. Scrape bottom of bowl well.

Add 1/2 C. meringue to batter and stir well to lighten the mixture. Gently fold remaining meringue into cake batter using a sweeping folding motion. A small plastic hand scraper is the best tool for folding. Continue the gentle folding motion until the batter is a uniform chocolate color. The batter will be light.

Spoon batter into large lined tins, filling 3/4 full. Bake 15 - 18 minutes or until top springs back when touched. Remove cupcakes from oven and immediately invert on non-stick cooling rack, or rest pans on coffee mugs to cool upside down. Cool for 1 hour inverted. Leave cupcakes in pan until ready to frost. To remove cupcakes from pan, gently run plastic spatula or knife around cupcake to loosen.

Frost and decorate as desires. Chill until serving.

White Chocolate Frosting:
3 oz. white chocolate, chopped
1 C. heavy whipping cream

Place chopped white chocolate in medium heatproof bowl.

In small saucepan, heat heavy cream until just boiling. Pour hot cream over white chocolate and gently stir until melted. Cool at room temperature for 30 minutes, stirring often. Chill frosting mixture until very cold, 3 to 4 hours.

When cold, whip frosting on medium speed until thick and soft peaks form. Frost cooled cupcakes and garnish as desired.

Serves 12.



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