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Mint Chocolate Cupcakes

 
One serving costs about $0.63

$0.63 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish American
spoonacular Score:10%

Spoonacular Score: 10%

 

The recipe Mint Chocolate Cupcakes is ready in around 45 minutes and is definitely a great gluten free and vegetarian option for lovers of American food. This recipe serves 12 and costs 62 cents per serving. This dessert has 377 calories, 3g of protein, and 35g of fat per serving. A mixture of egg, butter or, egg whites, and a handful of other ingredients are all it takes to make this recipe so yummy. Only a few people made this recipe, and 1 would say it hit the spot. All things considered, we decided this recipe deserves a spoonacular score of 11%. This score is not so awesome. Try WINNER Mint Chocolate Chip and Fresh Mint Buttercream Cupcakes, Mint Cupcakes with Mint Dark Chocolate Ganache, and Chocolate Mint Cupcakes from Martha Stewart’s Cupcakes for similar recipes.

Ingredients

Servings:
1 lb
1 lb butter
butter
0.25 cup
0.25 cup cocoa
cocoa
1
1  egg
egg
5 large
5 large egg whites
egg whites
0.75 cup
0.75 cup milk
milk
2 tsps
2 tsps peppermint extract
peppermint extract
0.25 tsps
0.25 tsps salt
salt
2 Tbsps
2 Tbsps sour cream
sour cream
0.75 cup
0.75 cup sugar
sugar
3 Tbsps
3 Tbsps unsalted butter
unsalted butter
2 tsps
2 tsps vanilla extract
vanilla extract
1 lb butter
1 lb
butter
0.25 cup cocoa
0.25 cup
cocoa
1  egg
1
egg
5 large egg whites
5 large
egg whites
0.75 cup milk
0.75 cup
milk
2 tsps peppermint extract
2 tsps
peppermint extract
0.25 tsps salt
0.25 tsps
salt
2 Tbsps sour cream
2 Tbsps
sour cream
0.75 cup sugar
0.75 cup
sugar
3 Tbsps unsalted butter
3 Tbsps
unsalted butter
2 tsps vanilla extract
2 tsps
vanilla extract

Equipment

candy thermometer
candy thermometer
hand mixer
hand mixer
double boiler
double boiler
wire rack
wire rack
oven
oven
blender
blender
whisk
whisk
bowl
bowl
pot
pot
candy thermometer
candy thermometer
hand mixer
hand mixer
double boiler
double boiler
wire rack
wire rack
oven
oven
blender
blender
whisk
whisk
bowl
bowl
pot
pot


Instructions

  1. Preheat oven to 175 C (350 F)
  2. In a bowl, using an electric whisk, whisk together the egg and the sugar until smooth and there's no lumps left. Add milk, butter, vanilla and peppermint to the mixture and mix until combined.
  3. Add the dry ingredients (flour, cocoa, baking soda, salt) and mix with the mixture until well combined and there's no pockets of flour or cocoa. Stir in sour cream.
  4. Either grease a cupcake tin or line it with cupcake cases. If you want to be particular, add about 1/4 of cup of mixture to each cupcake case.
  5. Bake your cupcakes for 15-18 mins and then allow them to sit in the tin for about 30 mins until cool and then place them on a wire rack.
  6. Set-up a double boiler (heat-resistant glass bowl on top of a pot of simmering water) and add to that the egg whites, sugar and salt. Whisk occasionally until either the mixture has reached 160 F or (like me if you didn't have a sugar thermometer) wait until the sugar has melted.
  7. You won't really be able to tell when the sugar has melted but the meringue has to be HOT HOT HOT. Just about too hot to touch. Once you've reached that stage, throw into an electric mixer and put it on a low setting with the whisk attachment and whisk it until the bottom of the bowl is cool to the touch (10-15 mins).
  8. Now turn it up to a higher speed and whisk the meringue till you get stiff peaks. Once you've got stiff peaks, add the butter a little at a time (about 2-3tbsps) allowing it to be completely mixed in before adding anymore. It might curdle at some point, this happens, just put the mixer on a high speed and it will eventually come together.
  9. Once you're happy with your icing, add 2-3 tsps of peppermint, and colour it mint green. And then ice your cupcakes! Drizzle with chocolate sauce and shove a whole cupcake into your mouth/face.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.63
Ingredient
1 pound butter
¼ cups cocoa
1 egg
5 larges egg whites
¾ cups milk
2 teaspoons peppermint extract
2 tablespoons sour cream
¾ cups sugar
3 tablespoons unsalted butter
2 teaspoons vanilla extract
Price
$3.89
$0.35
$0.24
$1.00
$0.25
$0.53
$0.16
$0.21
$0.36
$0.60
$7.58

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
377k Calories
3g Protein
35g Total Fat
14g Carbs
0% Health Score
Limit These
Calories
377k
19%

Fat
35g
54%

  Saturated Fat
21g
137%

Carbohydrates
14g
5%

  Sugar
13g
15%

Cholesterol
105mg
35%

Sodium
355mg
15%

Alcohol
0.46g
3%

Caffeine
4mg
1%

Get Enough Of These
Protein
3g
6%

Vitamin A
1089IU
22%

Vitamin B2
0.13mg
8%

Selenium
5µg
7%

Vitamin E
1mg
7%

Vitamin D
0.9µg
6%

Phosphorus
47mg
5%

Copper
0.08mg
4%

Manganese
0.08mg
4%

Calcium
34mg
4%

Magnesium
13mg
3%

Vitamin B12
0.19µg
3%

Vitamin K
3µg
3%

Potassium
89mg
3%

Fiber
0.59g
2%

Vitamin B5
0.2mg
2%

Iron
0.35mg
2%

Zinc
0.28mg
2%

Folate
4µg
1%

covered percent of daily need

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