This is reason number 1,221 to find your local Girl Scout and grab some Thin Mint cookies! Don’t worry — Miss Sarah can hook you up if need be, LOL. That is the “secret ingredient” to my Polar Bear Paw Cupcakes. It’s almost cookie time and these help take the bite out of the Wisconsin Winter Chill.
makes 12 cupcakes
You will need:
1/2 C sugar
1/4 C unsalted sweet cream butter, softened
1 large egg, room temperature
1 tsp baking powder
1/4 plus 1/8 tsp baking soda
1 cup all-purpose flour
1/4 plus 1/8 tsp salt
1/4 C heavy cream
1/4 C sour cream
Toppings for cupcakes
1/2 C melted butter
1 C sugar
1/2 C crushed candy canes
Preheat oven to 350 degrees and line cupcake pan with liners
In a standing mixer beat sugar and butter until creamed
Add egg and mix until fully incorporated
Beat in vanilla extract, salt, baking soda, baking powder.
Combine the heavy cream into the wet mixture
Add in flour, a little at a time.
Add in the sour cream
Mix in the candy canes
Spoon batter about 1/2 full.
Bake in oven for about 22 minutes or until the center of the cupcake comes out clean with a toothpick.
1 C unsalted sweet cream butter
3 C powder sugar
5 TBSP heavy whipping cream
1 tsp vanilla
3 C shredded coconut
12 Grasshopper cookies from Keebler
36 brown M&M’s
Combine all ingredients, (except Grasshopper cookies), shredded coconut, and M&M’s into a standing mixer and mix on low speed until combined and stiff peaks form.
Pour coconut into a bowl and set aside
Using a butterknife, frost the cupcakes and set aside
Dip cupcakes into shredded coconut
Place a cookie onto the lower part of the cupcake
Place 3 M&M’s for the toes of the cupcakes