Mona’s minty mini cakes!

mini mint cupcakes by Amandas Plate

My youngest sister, Mona is in town and I am so excited to be spending time with her. She arrived in time for the Seahawks game and to bake these delicious cupcakes with me! I decided to dedicate these to her, for her help in making them ๐Ÿ™‚

And her name conveniently starts with an ‘m’. ๐Ÿ˜›

These cupcakes are SO good. The peppermint extract elevates the white cake and leaves a subtle minty flavor in your mouth. The crushed candy canes that are folded into the cupcake leave little red polka dots throughout the cake-what a surprise!

 

Here is my recipe:

 

Makes 36 mini cupcakes

Prep: 25 minutes     Bake: 15 minutes

 

Ingredients:

1 1/2 cups all purpose flour

1 cup white sugar

1 1/2 teaspoons baking powder

1 teaspoon table salt

3 large eggs

1/2 cup milk

1/2 cup butter (1 stick), at room temperature

2 teaspoons peppermint extract

1/4 cup crushed candy canes

Ingredients

*I forgot to photograph the milk! Sorry

 

Butter Cream:

1/2 cup butter, unsalted at room temperature

1/2 cup vegetable shortening

5 cups powdered sugar

1-2 tablespoons milk

1 teaspoon peppermint extract

1/2 cup crushed candy canes or other sprinkles or jimmies

red food coloring

Icing bag

Wilton 1M tip

 

Procedure:

1. Preheat oven to 350 degrees. Line mini cupcake pan with cupcake liners. I used the Wilton brand candy cane liners.

2. Using the paddle attachment of your stand mixer, cream together butter, eggs, sugar and extract. Add in milk.

sugar and butter egg

3. In a separate bowl, sift together flour, salt and baking powder. Mix in to wet ingredients. As always, DO NOT OVERMIX.

ingredients

4. Using a spatula, fold in the crushed candy canes. Using a small ice cream scoop, pour about 1 1/4 tablespoon batter into each cupcake cup.

ingredients  ingredients

5. Bake for 13-15 minutes until golden brown.

6. While cupcakes are baking, make the butter cream. Using the whisk attachment, cream together butter and shortening. On low speed, slowly add in powdered sugar. Add in milk, 1 tablespoon at a time.

*you may only need 1 tablespoon. Turn off your mixer and check the consistency of your butter cream.

fluffy buttercreamThe next steps are completely optional. I love the swirled butter cream look! It looks just like a candy cane! ๐Ÿ˜€

7. Remove half of the butter cream from the bowl. Add a few drops of the red food coloring and mix well. You want half the butter cream to be white and the other half to be red.

IMG_4292 buttercream

8. Using a butter knife, carefully place white butter cream into the pipping bag. You want the butter cream to cover only 1/2 of the bag like pictured below:

butter cream  9.   Next add in the red butter cream.

10. Ice your cupcakes and top with the crushed candy canes.

Butter cream

11. Enjoy ๐Ÿ™‚

Mona's Minty Mini Cupcakes

 

 

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Biscoff Banana Bread

Biscoff  Banana Bread

Biscoff. Where to begin?

I guess on the airplane because that was the only place I had ever eaten a biscoff cookie. Until the great marketing folks at Lotus decided to start selling these in large grocery stores across the good ole USA.

And then they turned this beautiful cookie into a spread.

It is similar to the cookie butters sold at Trader Joes.

I altered my mothers amazing banana bread recipe to incorporate the spread! Yay for family recipes which make my recipe development easy ๐Ÿ˜€ Thanks, Mom!

 

I decided to make these into mini loaves so that I could share them with several friends before I left home.

I found some great little paper bread pans with bags and tags, made by Wilton.

Feel free to make this in a regular sized bread pan ๐Ÿ˜€

 

Here is my recipe:

 

Prep: 10 minutesย  Bake: 40 minutesย ย  Makes: 6 mini loaves or 1 large loaf

 

Ingredients:

1 1/2 cups all purpose flour

1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 teaspoon vanilla extract

3/4 cup brown sugar

3 medium size ripe bananas

1/2 cup biscoff spread

1/4 cup canola oil

1 large egg

 

For the topping:

1/2 cup chopped biscoff cookies

2 tablespoons all purpose flour

1/4 cup brown sugar

dash of ground cinnamon

3 tablespoons melted butter

1/2 cup chopped nuts (I used peanuts and pecans)

 

Procedure:

 

1. Preheat oven to 350 degrees. Spray bread pan with non stick spray.

2. In a large bowl, mix together bananas, brown sugar, vanilla, Biscoff spread, egg, cinnamon, salt and canola oil.

ingredients

3. Mix in flour, baking soda and baking powder. DO NOT OVER MIX.

4. Pour into bread pans. Make the the topping, by combining all the ingredients. Sprinkle atop the batter.

bread pan

5. Bake for 35-40 minutes or until top is golden brown and tooth pick comes out clean when inserted into the center of the bread.

6. Enjoy ๐Ÿ™‚

IMG_3823.JPG

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