Mint Aero Cupcakes Recipe

Today I tasted mint aero chocolate for the first time.

15 years ago I was flower girl for my aunt’s wedding and the night before, I remember going out to dinner with the wedding party.

After dinner we were given 5 very large boxes of after eights and me, with a couple of very sweet teeth, devoured 2 boxes by myself!

Needless to say that amount of dark chocolate and mint did not agree with me in the slightest and for the whole of that night and next day (being the wedding day, that I was flower girl at) I was violently ill.

My dress and shoes were ruined and so was my part in the wedding.

That put me right off mint chocolate for a long time so to try this mint aero was a big deal.

Didn’t really like it much if I’m honest but the other half did.

So my mind was made up for me (yet again, thanks dear), mint aero cupcakes were on today’s menu and here is the recipe and instructions for you to try.

Mint Aero Cupcakes recipe

Ingredients

For the cupcakes:

  • 200g softened butter
  • 200g caster sugar
  • 4 medium size eggs
  • 200g plain flour
  • 10g baking powder
  • 100g mint aero bar (grated or cut into small pieces)

For the buttercream:

  • 250g butter
  • 500g icing sugar sifted
  • A couple of drops of mint extract (optional)
  • 70g roughly cut mint aero
  • A couple of drops of green food colouring (optional)
  • 100g mint aero bar (grated or cut into small pieces)

Instructions

For the cupcakes:

  • Preheat the oven to 180°C and line a cupcake tin with cupcake cases.
  • Cream together the butter and sugar until it is light and fluffy. An electric hand whisk is easier to do this with.
  • Add the eggs one at a time, whisking well after each is added. If the mixture begins curdle add a couple of tbsp of the flour and beat well until the mixture looks smooth.
  • Using a metal spoon fold in the flour and baking powder and then stir in the grated mint aero.
  • Divide the mixture equally between the cupcake cases and bake in the oven for about 25-30 mins or until a toothpick inserted in to the middle of a cupcake comes out clean.
  • Once cooked remove from the oven and leave to cool in the tin.

For the buttercream:

  • Using an electric handwhisk, whisk together the butter, icing sugar and mint extract until it becomes pale and fluffy. Than add your couple of drops of green food colouring and mix until colour is evenly distributed.
  • You can either dollop the buttercream on top of each cupcake and spread it around with a knife. Or for a more professional look fit a piping bag with a nozzle and pipe the buttercream on top of the cupcakes. Sprinkle on some crushed mint aero to finish.
  • Add the eggs one at a time, whisking well after each is added. If the mixture begins curdle add a couple of tbsp of the flour and beat well until the mixture looks smooth.
  • Using a metal spoon fold in the flour and baking powder and then stir in the grated mint aero.
  • Divide the mixture equally between the cupcake cases and bake in the oven for about 25-30 mins or until a toothpick inserted in to the middle of a cupcake comes out clean.
  • Once cooked remove from the oven and leave to cool in the tin.

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Happy Caking,

Ciara – Cake Creator.