I'm not a big lover of mint, but I love Andes, they are so luxuriously smooth and creamy.
When I saw a bag of Andes chips, I immediately thought, cupcakes, I could make some for my teaching staff on St. Patrick's Day.
These are quick and easy, because they're made using box cake mix and ready-made frosting.
Andes Cupcakes
Ingredients
Cupcakes
1 box classic yellow cake mix
2 tablespoons Saco Dry Cultured Buttermilk Blend
3 eggs
⅓ cup vegetable oil
1 cup water
1 cup water
1 teaspoon vanilla
3 to 4 drops of green color gel, I used Wilton
1 cup, Andes Creme de Menthe baking chips
Frosting
2 14oz. containers of prepared white frosting
green color gel
green sprinkles
green color gel
green sprinkles
1 bag Andes Creme de Menthe Thins
Instructions
- Preheat oven to 350 degrees and place cupcake liners in cupcake pan.
- Sift cake mix and buttermilk powder into a bowl and set aside.
- In a large bowl whisk (Affiliate Link) eggs, oil, water and vanilla, until well combined.
- Add half of dry cake mix to egg mixture and blend well. Add remainder of cake mix to batter and blend until well combined.
- Add 3 to 4 drops of green color gel to batter and mix until color is well blended.
- Fold Andes baking chips into batter.
- Fill cupcake liners ¾ full and bake for 20 minutes or until a knife or toothpick inserted near center comes out clean.
- Transfer room temperature frosting into a large bowl.
- Mix in green color gel until the desired color is reached.
- Using a star tip, pipe frosting onto cooled cupcakes, garnish with sprinkles and add one Andes Creme de Menthe Thin on top.
- Share and Enjoy!
