Mint-Chocolate Bailey's Cupcakes 73

INGREDIENTS

115g egg yolks
50g sugar
20g corn syrup
55g cake flour
35g butter or margarine
6 drops mint oil flavoring
10 drops green food coloring
95g egg whites
30g sugar
pinch of cream of tartar
pinch of salt

INSTRUCTIONS

1. In a stand-mixer, put the yolks, 50g sugar, and corn syrup. Whip on med-high until the yolks become pale in color.

2. Transfer the whipped yolks to a separate bowl and fold in the cake flour with a spatula.

3. After cleaning your stand-mixer's bowl, put egg whites, cream of tartar, and salt in and start whipping at a medium speed. Once it starts to get frothy, slowly sprinkle in the 30g of sugar. Turn speed on your mixer medium-high until you get soft peaks.

4. Fold whites into your egg yolk mixture.

5. Melt your butter/ margarine (make sure you use full-fat margarine as the lower fat/ fat-free will not work) then mix in some of the batter. Mix in mint flavoring and coloring.

6. Add butter mixture to batter and fold in until the green color is evenly distributed.

7. Put batter into cupcake liners and bake for 20-22minutes or until a knife comes of cleanly.

8. Allow to cool for 10-15minutes before piping frosting on top.

Mint-Chocolate Bailey's "Buttercream"

INGREDIENTS

1c cocoa powder
1/2c powdered sugar
1/2c margarine
1/4c reduced-fat margarine
1&1/2 small bottles of mint-chocolate Bailey's Irish Cream

INSTRUCTIONS

1. Cream the margarines.

2. Add the powdered sugar and mix until smooth.

3. Slowly add cocoa powder, alternating with Bailey's.


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