I adapted recipes from two cookbooks for this; one for the cupcake itself and one for the frosting. The cupcake recipe came out of The New Doubleday Cookbook, p. 802; authors, Jean Anderson and Elaine Hanna; publisher, Doubleday, a division of Random House, Inc.; ISBN 0-385-19577-X. The frosting recipe was from The Fannie Farmer Cookbook, Thirteenth Edition, p. 602; author, Marion Cunningham; publisher, Alfred A. Knopf, Inc., a division of Random house, Inc.; ISBN 0-394-56788-9.
|Third layer of batter added; white on top of green.|
Seven Minute Peppermint Frosting
( Just so you know, I definitely made adaptations to this frosting recipe which I suggest you DO NOT follow because they don’t work. Below is the exact recipe as it is in the book. I’ll share my mistakes at the end.)
1½ cups sugar
¼ teaspoon cream of tartar
1/8 teaspoon salt
2 egg whites
¼ cup water
½ teaspoon peppermint extract
Mix sugar, cream of tartar, salt, egg whites, and water in a pot or bowl over simmering water. Beat steadily over low heat with a rotary or electric hand beater until the frosting stands in peaks, about 5-7 minutes, no more. Remove from heat and continue to beat until thick enough to spread. Add the peppermint extract before spreading.
|Yes, those are white chocolate morsels you see in there with all the other ingredients.|