Mint Patty Cakes

Name: Mint Patty Cakes
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 24
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoons baking soda; 227 grams bittersweet chocolate, finely chopped; 651 milliliters buttermilk; 59 milliliters vegetable shortening or cocoa butter, softened; 946 milliliters 1-pound box confectioners sugar (about; 59 milliliters light corn syrup; 118 milliliters light corn syrup; 769 milliliters packed dark brown sugar; 237 milliliters Dutch-process cocoa powder; 2 larges eggs, at room temperature; 710 milliliters all-purpose flour; 2 teaspoons peppermint extract; 1 teaspoons salt; 2 Tbsps unsalted butter; 3 sticks unsalted butter, cut into pieces; 2 teaspoons vanilla extract

Mint Patty Cakes might be a good recipe to expand your dessert recipe box. This recipe serves 24. One portion of this dish contains approximately 4g of protein, 20g of fat, and a total of 492 calories. 13 people found this recipe to be scrumptious and satisfying. This recipe from Foodnetwork requires dutch-process cocoa powder, baking soda, brown sugar, and buttermilk. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F. Line two 12-cup muffin pans with paper liners.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Put the butter, cocoa powder and 3/4 cup water in a medium microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes.

Ingredients you will need

Cocoa Powder

Butter

Water

Wrap

Equipment you will use

Plastic Wrap

Microwave

Bowl

Whisk to combine, then whisk in the brown sugar.

Ingredients you will need

Brown Sugar

Equipment you will use

Whisk

Whisk the flour, baking powder, baking soda and salt in a large bowl.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Whisk in the warm cocoa mixture. In another bowl, whisk the buttermilk, eggs and vanilla; stir into the batter until just combined but don't overmix.

Ingredients you will need

Buttermilk

Vanilla

Cocoa Powder

Egg

Equipment you will use

Whisk

Bowl

Divide the batter among the prepared cups, filling each about three-quarters of the way.

Bake until the cupcakes spring back when touched, 30 to 35 minutes.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Let cool in the pans 10 minutes, then transfer to racks to cool completely.

Make the topping: Beat the confectioners' sugar, corn syrup, shortening and peppermint extract with a mixer until a tight paste forms. Gather into a ball, place between two sheets of parchment paper and roll out to 1/4 inch thick (microwave 15 seconds to soften, if necessary). Use a 21/2-inch round cutter or juice glass to cut into disks; reroll the scraps.

Ingredients you will need

Powdered Sugar

Peppermint Extract

Corn Syrup

Shortening

Juice

Roll

Equipment you will use

Baking Paper

Microwave

Blender

Place a peppermint disk on top of each cupcake.

Ingredients you will need

Peppermint

Cupcakes

Put the chocolate, corn syrup, butter and 1/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes.

Ingredients you will need

Corn Syrup

Chocolate

Butter

Water

Wrap

Equipment you will use

Plastic Wrap

Microwave

Bowl

Whisk to combine, then cool slightly.

Equipment you will use

Whisk

Spread the glaze over the peppermint topping, leaving some peppermint exposed. Refrigerate until set, at least 20 minutes.

Ingredients you will need

Peppermint

Glaze

Serve cold.

Photograph by Con Poulos

Equipment

Ingredients

Servings:

1teaspoon

baking powder 1teaspoons

baking soda 227grams

bittersweet chocolate, finely chopped 651milliliters

buttermilk 59milliliters

vegetable shortening or cocoa butter, softened 946milliliters

1-pound box confectioners' sugar (about 59milliliters

light corn syrup 118milliliters

light corn syrup 769milliliters

packed dark brown sugar 237milliliters

Dutch-process cocoa powder 2larges

eggs, at room temperature 710milliliters

all-purpose flour 2teaspoons

peppermint extract 1teaspoons

salt 2Tbsps

unsalted butter 3sticks

unsalted butter, cut into pieces 2teaspoons

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "