These cupcakes are inspired by Thin Mints, my favorite Girl Scout cookies. The recipe manages to be light, fluffy and moist, all at the same time. It starts with a true all-American white birthday cake. The recipe is made with whipped egg whites and no yolks, so the color is bright white. It’s perfect for adding color, but this time I left that to the mint icing. A thin layer of ganache between the cake and icing makes these just a touch more sophisticated, in case you are looking for a St. Patrick’s Day treat to bring to work. The super creamy icing is one that I made from Vintage Cakes, an adorable addition to my cookbook collection. Thickening milk and flour together into a smooth paste, then adding it to creamed, sweetened butter gives the icing a luxurious texture. Despite the extra step, it is an easy recipe — my 11-year-old made it start to finish with perfect results. Add a touch of mint extract and a few caps full of Crème de menthe and these cupcakes taste just like a thin mint.
Thin Mint Cupcakes