Irish I Had A Mint Minty Cream Cheese Frosting Recipes

MINT CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cavity cupcake pan with liners.
• Add the mint and milk to the carafe of a high-powered blender and blend until the mixture is very smooth and the milk is bright green.
• In a medium bowl, whisk together the flour, almond meal, salt, baking powder, baking soda and lemon zest. In a large bowl, whisk together the granulated sugar and oil until combined. Add the eggs one at a time to the sugar-oil mixture, whisking very well after each, and then add the vanilla. Add the dry ingredients and mint mixture in three alternating additions, whisking after each until just combined.
• Pour into the cupcake liners so the batter comes up about halfway. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool in the pans for 10 minutes and then transfer it to a wire rack to cool completely.
• For the frosting: Meanwhile, add the butter and cream cheese to a large bowl. Beat with a hand mixer or the paddle attachment of a stand mixer until smooth and combined. Gradually add the confectioners' sugar and beat to combine. Beat in the extracts and salt. Transfer to a pastry bag or large ziptop bag and snip the tip.
• Pipe frosting onto the tops of the cooled cupcakes. Roll the top of each cupcake in the crushed pistachios.

IRISH I HAD A MINT-MINTY CREAM CHEESE FROSTING

Steps:

• 1. Assemble the ingredients needed to make the frosting.
• 2. Add the butter, cream cheese, & powdered sugar to a small bowl, then beat till creamy.
• 3. Then add the Irish Liqueur, one tablespoon at a time, till the desired spreading consistency is reached. Adding a few drops of the green food color till the desired shade of green is reached.
• 4. Frost cake, between each layer on top and sides.
• 5. Add the green food color till desired shade of green is reached. Add green sugar crystals, mini chocolate chips,& Andes Mint candies on top if desired. STORE IN FRIDGE TILL READY TO SERVE.

MINT CHOCOLATE CAKE WITH MINT CREAM CHEESE ICING/FROSTING

Steps:

• Preheat the oven to 350 degrees.
• Grease and flour two 8 inch layer pans (or the equivalent).
• Mix the sugar, sifted flour, sifted cocoa powder, baking soda, and salt in a bowl.
• Slowly add the hot milk and butter while stirring.
• Add the eggs and 3/4 tsp of peppermint extract.
• Distribute evenly in the pans and bake for 25 minutes, or longer, until toothpick comes out clean.
• For the icing, beat one stick of soft butter and the three room temperature packages of cream cheese until smooth.
• Add 3/4 tsp of peppermint extract and 5 cups of powdered sugar.

MINT FROSTING

Steps:

• Beat powdered sugar and butter in small bowl on low speed of electric mixer until smooth. Beat in milk, 1 tablespoon at a time, until spreadable. Beat in extract and food color.

BASIC CREAM CHEESE FROSTING

Steps:

• Beat softened butter and cream cheese until well blended.
• Add powdered sugar and vanilla. Beat until creamy.