Chocolate, Cream Cheese and Mint Cupcake

Chocolate, Cream Cheese and Mint Cupcake

Sweet cakes and pies

This year I entered a vibe because of Saint Patrick’s Day (St. Patrick’s Day), Irish patron saint celebrated on March 17. It started as a Catholic holiday, but over time the connection became greater with Irish culture in general.

I didn’t quite understand the religious relationship he made Saint Patrick to turn they are. From what I looked for, he had been captured and turned into a slave in Ireland, he managed to escape after 6 years. He returned to the country as a bishop and in his lessons he used the three leaf clover (Shamrock) to teach the principle of the holy trinity.

Anyway, I really like the festival. So, I decided to do cupcakes with the date as the theme. The ideal would be to do something with Irish beer (half-baked, by the way), but I wanted something more cute sweet.

I married one cupcake de chocolate com frosting cream cheese classic with a thread of Mint liquor because of the radioactive green it has. And yes, the liquor alone feels like eating dente pastebut as a final flavoring it is softer.

Chocolate, Cream Cheese and Mint Cupcake by PratoFundo.com

I do not recommend adding the liqueur to the frosting, even in a small amount it was enough to soften it to the point of preventing modeling with the piping tip. The coloring is delicate because it’s just a drizzle of liquor, you can use food coloring, but I didn’t want something that gaudy.

Oh yes, I use liquor, so there is alcohol. If children are going to eat, the quantity is small. But it can be removed, and instead use mint essence no frosting (the amount will be very small) and green food coloring to give the tone, I believe it will not change the consistency. It is worth remembering that the cupcake (pasta) is not cloyingly sweet.

The inspiration of tags came from Bakerella (Queen of Cakepops). These are ~4cm (~1-1/2 inch) circles cut with a paper punch (paper punch) the same size, and the smaller holes with a 1/8 inch to fit the lollipop stick. A miss B use a punch drop-shaped pliers to make these holes, but as I already had the 1/8 I kept it. Not to mention that in the country these tools for scrapbook e cia They’re kind of affectionate. So use what we have.

Chocolate, Cream Cheese and Mint Cupcake by PratoFundo.com

Saint Patrick Tags (in .PDF), within the file there are 3 sheets: two making the best use of the internal space (to generate more tags/sheet) and one with 12 tags, which is normally the number of cupcakes in the pans. I recommend that you print on heavyweight paper, I believe that between 90-180g/m² is enough.

Are you excited about the project? There’s still time, huh? To see more photos: St. Patrick’s Day Cupcakes.

Chocolate, Cream Cheese and Mint Cupcake by PratoFundo.com

Cupcake de Chocolate e Cream Cheese

Pre-preparation: 10 minutes

Preparation time: 20 minutes

Total: 30 minutes

Makes: 22 mini units


Ingredients: CUPCAKE

  • 100 g wheat flour
  • 85 g crystal Sugar
  • 60 butter without salt (room temperature)
  • 85 mL leite integral (warm)
  • 1 ovo (room temperature)
  • 20 g cocoa powder (50-100% cocoa; sifted)
  • 4 g chemical baking powder (or 1 tsp)
  • 0,5 g refined salt (pinch)

Ingredients: CREAM CHEESE TOPPING

  • 215 g impalpable icing sugar (sifted)
  • 115 g cream cheese (ice cream)
  • 60 g butter without salt (room temperature)
  • 1/4 teaspoon refined salt (pinch)
Use the quantities in units of measurement in weight and volume when present. The measures in cups/spoons are just one system courtesy e less accurate .

1 cup: 250mL | 1 tablespoon: 15mL.


Modo: CUPCAKE

  • Preheat the oven to 180ºC. Prepare the mini cupcake pan, use paper liner #3.
  • Add the wheat flour, baking powder and salt. Sift and set aside. When the milk is warm, mix the sifted cocoa powder into it, set aside.
  • In a bowl, beat the sugar and butter at medium speed until smooth and pale (5 minutes using a mixer). Add the egg. Then, alternate between the dry ingredients and the milk until it runs out.
  • Transfer the dough to the molds, filling it about 2/3 full, that is, leave a space of 1/3 without dough, as it will grow. Bake for 15-17 minutes, test with a toothpick.
  • Remove from the oven and let cool for 5 minutes on the baking tray. Transfer to a wire rack to cool completely.

Mode: CREAM CHEESE TOPPING

  • In a bowl, combine the butter, icing sugar, salt. Beat (racket type beater) until well combined, ~4 minutes. Then add the chilled cream cheese and beat just enough to combine, 2 minutes. Don’t beat too much. Store in the refrigerator until ready to use.
  • For the coverage detail, I used nozzle nº22 open star (Wilton). Just before serving, pour a drizzle of mint liqueur over the topping. It doesn’t need to be a lot, the taste is very pungent.

Nutritional information is just a courtesy of the system and generated automatically; may not reflect the nutritional reality of the recipe.

Chocolate, Cream Cheese and Mint Cupcake by PratoFundo.com