Cupcake Wars – Grasshopper Cupcake
Here it is guys, the final cupcake I would have made had I advanced to Round 2 of Cupcake Wars – a Grasshopper Cupcake! This one is a light cocoa mint cake topped with Creme de Menthe frosting, Creme de Cacao whip and a maraschino cherry on top.
When Michelle and I were waiting to hear the outcome of Round 1 we starting brainstorming everything we might do for Round 2, and going off the idea of a two drink minimum (with coffee being the first drink), we started trying to think of other drink ideas that would make for a tasty cupcake.
Since the episode centered around the 50th anniversary of the Ice House comedy club, we wanted to use a retro drink that might have been popular around the time the club openend, and the grasshopper seemed like a nice throw-back. Grasshopper pie was also one of my favorites when I was little, so I’m particularly partial to this flavor.
With St. Patrick’s Day right around this corner, you could easily make this into a Shamrock Cupcake. Just use the Creme de Cacao frosting as a filling (or omit it), and only top this with the Creme de Menthe frosting. You could even get crazy and pipe shamrocks on top!
Just a reminder that you can order this and all the other cupcakes I’ve show you from C’est la V Bakeshop, and these flavors are also available as full-sized cakes!
Yield: 12 cupcakes
1 cup non-dairy milk
1 teaspoon apple cider vinegar
3/4 cup organic evaporated cane juice
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 peppermint extract
1 cup plus 2 tablespoons organic unbleached all-purpose flour
2 tablespoons Dutch-processed cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Crème de Menthe Frosting, recipe follows
Crème de Cacao Frosting, recipe follows
Mint leaves, for garnish
Maraschino Cherries, for garnish
Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.
In a medium sized non-reactive bowl, whisk the vinegar into the non-dairy milk, and set the mixture aside to curdle.
In a small bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set the mixture aside.
Whisk the sugar, oil, and vanilla and mint extracts into the non-dairy milk mixture. Add the flour mixture, and stir just until combined.
Divide the batter into 12 muffin cups, filling each about 3/4 full.
Bake the cupcakes for 15 to 18 minutes, or until a tester inserted into the center comes out clean. Cool the cupcakes completely.
Crème de Menthe / Crème de Cacao Frosting:
5 ounces vegan shortening, room temperature (recommended: Earth Balance)
5 ounces vegan margarine (recommended: Earth Balance)
12 ounces powdered sugar, sifted
1 tablespoon non-dairy milk
1 tablespoon plus 1 teaspoon Crème de Menthe
1 tablespoon Crème de Cacao
In an electric stand mixer or with a had mixer, beat the shortening until it’s creamy. Add the margarine, and whip it into the shortening. Stop the machine, and scrape the sides of the bowl.
With the mixer on low, slowly add the powdered sugar and the non-dairy milk. Once it’s incorporated, stop the machine and scrape the sides of the bowl again. Whip the frosting on high for several minutes until it’s very fluffy.
Remove a third of the frosting and add the Crème de Cacao. Mix to incorporate the liquor.
Add the Crème de Menthe to the remaining two-thirds of the frosting. (If you want a darker frosting you could add some green food coloring.)
To assemble the cupcakes, fill a pasty bag fitted with a small star shaped tip with the Crème de Cacao frosting. Spread the Crème de Menthe frosting on the cupcake, and then pipe a small star of the Crème de Cacao frosting on top of that to mimic a whipped cream garnish. Top each with a maraschino cherry.
Prep Time: 30 minutes
Cook Time: 18 minutes
Inactive Prep Time: N/A
Ease of Preparation: Intermediate