2 ¼ c cake flour
1 c whole milk at room temperature
6 large egg whites at room temperature
2 t vanilla extract
1 t almond extract
1 ¾ c sugar
4 t baking powder
1 t salt
12 T unsalted butter, soft but still cool
1 ½ t peppermint extract
10 drops green food coloring
2 c mini chocolate chips
Adjust oven rack to middle position and heat oven to 350 degrees. Line cupcake trays with wrappers. Mix milk, egg whites, extracts and food coloring together in 2-cup measuring cup.
Mix flour, sugar, baking powder and salt together in bowl of electric mixer at low speed. Add butter and beat at low speed until mixture resembles moist crumbs, with no powdery streaks remaining.
Add 1/2 c of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 c of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer. Fold in 1 ½ c chips, saving remainder to top frosted cupcakes.
Divide batter evenly into cupcake pans. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on upper middle and lower middle racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, about 18 minutes.
Cool completely, about 1 hours.
22 T butter, softened
10 oz. bittersweet chocolate, melted and cooled
1 t vanilla extract
1/8 t salt
2 c confectioner’s sugar
Using a whisk attachment, beat butter, melted chocolate, vanilla and salt on medium-high speed till combined. Reduce speed to medium-low. Slowly add confectioner’s sugar till smooth. Increase speed to medium-high and beat till light and fluffy (about 5 minutes).
Time: 2 hours Serves: 24
I made these for St. Patrick's Day. They go great with Shamrock Shakes. lol