A couple of weeks ago, Chris asked me if I’d be willing to help his team at work by making something for their bake sale to support Light the Night. If you’re not familiar with the event, it’s a walk to support the Leukemia & Lymphoma Society. Our Jacksonville walk will be taking place on November 7 at the Jacksonville Landing, and leading up to the event, teams from all over Merrill Lynch are working to raise money to support the cause.
It’s been awhile since I’ve baked anything spectacular, and I wanted to make sure I made something that people would love (purchase), so I scurried off to Pinterest for ideas. It didn’t take long for me to stumble across Lizzy’s (Your Cup of Cake) recipe for Andes Mint Cupcakes and after salivating over her photographs, I knew I’d found a winner.
I did make a couple of modifications to her recipe to cut some corners on time (no, I didn’t make my frosting from scratch), and overall was pretty happy with the result. I think Chris’s co-workers agreed, because all 24 cupcakes sold, raising $48 for the cause, which makes me think I should have made more. (Can I now take a moment to lament the fact that I didn’t get to sample one?)
I’m looking forward to making another batch in the near future so that I can actually taste them for myself and make the frosting from scratch according to Lizzy’s recipe (she also has a cupcake cookbook for those looking for even more tantalizing treats.
For anyone who was curious about my frosting shortcut, it took 2 1/2 containers of cream cheese frosting, 1 tsp. of peppermint extract and 10 drops of green food coloring to get the desired result. On my next go-round, I also want to purchase some frosting tips and disposable frostings bags, because while my cupcakes were cute, they lacked the “finished” look you get with the decorative frosting tips. Lesson learned.
What’s your favorite kind of cupcake?