![]() Green mint extract: You can use peppermint extract if you can’t find green mint.Heavy Cream: Creates a silky frosting texture.Confectioners’ sugar: For sweetness and smooth consistency in the frosting.Milk: Milk adds light moisture to these cupcakes.Salt: Just a little salt is added to balance the flavors.Vanilla bean paste is also a great option if you want more flavor. Vanilla Extract: I almost always use homemade vanilla extract but any high-quality pure vanilla will work.Leavening: Both baking soda and baking powder are used to make these cupcakes rise.Eggs: Eggs help to hold the cupcakes together and add richness. ![]() Brown sugar also helps to keep the cupcakes from drying out. Sugar: Both granulated and light brown sugar are used in this recipe for sweetness.Cocoa powder can tend to dry out baked goods, so both are needed to provide extra moisture for the cupcakes. Oil and Butter: Vegetable oil and unsalted sweet cream butter are both used in this recipe. ![]() Unsweetened cocoa powder: I prefer dutch process.The crumb isn’t as tight as when using cake flour, the but the cupcakes remain incredibly soft. Flour: This recipe calls for all-purpose flour. ![]() Overall time, including cooling and frosting. The frosting also takes about 20 minutes to make.
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