A Cupcake Invention St Patricks Day Mint Chocolate

A Cupcake Invention St. Patrick's Day Mint Chocolate Fudge Cupcakes by Angela Hazelet

The Recipe: Chocolate Fudge Cake Preheat oven to 350 2 cups flour 1 1/2 cups brown sugar 1/2 tsp salt 1/2 cup raw, organic, unfiltered coconut oil 1/2 cup whole milk 3/4 cup Hershey’s cocoa 1 pkg. (4 oz. ) Baker’s dark chocolate bar 2 sticks unsalted butter 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1 3/4 tsp. Madagascar bourbon vanilla 4 eggs (4 whites, 3 yolks) 1. Heat chocolate, milk, and butter in a saucepan until melted (do not boil). Combine remaining wet ingredients and brown sugar. 2. Sift dry ingredients. Combine 1/4 at a time with wet ingredients in a stand mixer on medium until smooth (do not over-mix). 3. Bake about 55 minutes, checking periodically. Remember, you want it to still be fudgy, but completely in-tact. Enjoy!

The Recipe: Mint Chocolate Icing 2/3 cup salted butter 1 3/4 tsp. Madagascar bourbon vanilla 1/4 tsp. salt 1/2 cup heavy cream 1 tsp. peppermint extract 4 oz. almond bark (white chocolate) Green food coloring paste 1. Heat chocolate and milk in a saucepan (do not boil). 2. Beat butter until softened. 3. Combine all ingredients. 4. Add food coloring. 5. Pipe icing on top of cupcakes (refrigerate 1 st for stiffer icing if desired).

The Recipe: Garnishes • Add green sprinkles • Place Girl Scout Thin Mint cookie standing up and a little slanted on large cupcakes • Place Junior Mint standing up on mini cupcakes • Finish with a sparkly four leaf clover

Tips & Tricks: 1. Using generic ingredients is ok if you really need to, but if you can, use brand-name, high-quality ingredients for the best taste and formula! 2. The more egg whites you use, the fluffier and lighter your cakes will be! Don’t be afraid to scrape the insides of the shells with your finger, you’ll be surprised how much is still lingering in them! 3. Using only raw, organic, unfiltered coconut oil is the purest you can use and makes the texture smoother. It is also a lot healthier to use this form of oil, rather than vegetable oil. 4. Use only Madagascar bourbon vanilla. You’ll thank me! The taste is so much richer. You want to look for the alcohol content. The less alcohol, the more vanilla bean added. If you can, look for organic 100% pure vanilla extract. 5. Foil and paper wrappers make cupcakes pretty, but the cake sticks to them. So for smooth and perfect cupcakes, use silicon cookware if you are able to.

Categories, Inspirations, and Hinderances I used three categories in this case: 1. Familiar, due to past recipes I’ve created. 2. Risky, because this will eventually become a recipe I will put on my menu. 3. Too many degrees of freedom, because there are so many ingredients I could’ve used and it was overwhelming. • St. Patrick’s Day inspired me to create a chocolate mint cupcake recipe. I knew it should be different than other fudgy cakes by incorporating coconut somehow, which is my staple. These two details helped me to be creative. • What hindered me was the fact that I had too many choices of ingredients and also didn’t know what measurements to use, so trial and error were prevalent here. In addition, my counter space is limited.

Visual Depiction of My Recipe Process

Up Close Visual Depiction of My Recipe Process

The Finished Product

fin Photos credit to me, Angela Hazelet Music credit: www. bensound. com