I was a Girl Scout and my girls were Brownies and I can tell you it's a wonderful organization that listens to girls and gives them a sense of self-esteem. Today's membership is over 3.2 million!
In honor of this all-important anniversary, I have baked my version of a "Thin Mint" Cupcake. A chocolaty-minty cake with a dark chocolate coating under a minty-green buttercream then topped with a piece of a real Thin Mint. Today, I picked up several boxes to support one of our local troops, who are also encouraging buyers to buy cookies to support our armed-forces troops.
|The enthusiasm is contagious and these brave girls (and their Mom's) are out selling cookies in the rain to put a smile on your face!|
12 T ( 1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
2 large eggs
2 vanilla beans, split and scraped (or 1 T vanilla extract)
1 12oz pkg. Dark & Mint Chips, melted and slightly cooled
2 1/2 cups Queen Guinevere Cake Flour
1/3 cup cocoa (not Dutch-processed)
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. Kosher salt
2 cups buttermilk
Preheat oven 350F-degrees. Line two 12-cup muffin pans with cupcake liners
In a stand mixer, using the paddle attachment, cream the butter and sugar thoroughly. Scrape the sides of the bowl, as necessary. Add the eggs, one at a time, beating well after each addition. Add the melted mint/chocolate chips and beat to combine. In a separate bowl, mix the dry ingredients and whisk together. Add to the batter, alternatively with the buttermilk, starting and ending with the dry ingredients.
Scoop batter into the liners. I used oversized liners and was able to get 22 cupcakes; with regular liners, you can easily get 2 dozen.
|If you don't fill another pan, add water to the empty openings to ensure proper baking.|
Melt a 12 oz bag of bittersweet chocolate over a double boiler. Leave out some of the chips to add to the melted chocolate to "temper" it. You will get a shinier glaze.
Dip cupcakes tops into the melted chocolate.
4 eggs whites (1/2 cup)--I used a product called All Whites so I wouldn't have egg yolks to store
1 cup granulated sugar
pinch of Kosher salt
2 cups (4 sticks) unsalted butter, softened at room temperature
In the bowl of a stand mixer, combine the egg whites, sugar and salt. Place a sauce pan, with about 2 inches of water on the stove and heat on medium. Place the bowl over the pan and whisk. Use an instant thermometer to check temperature. When the mixture reaches 140F-degrees, remove from the pan and place bowl on the mixer.
Using the whisk attachment, beat the egg white/sugar mixture until stiff peaks, on high speed. Lower the speed to med/high and start adding the softened butter, about 1 tablespoon at a time until all the butter has been incorporated. Don't be alarmed if the mixture looks curdled when half the butter has been added; it will come together, promise.
Today, over 200 million boxes of cookies are sold annually in nearly a dozen varieties. My favorite is still the Thin Mints, although this year, in honor of their anniversary, they introduced a new cookie called Savannah Smiles.
Happy 100th, Girl Scouts!!