Mint Aero Cupcakes

22 May

This stunning mint Aero Cupcake recipe will wow your friends and family. So easy to make with a fluffy cupcake topped with Connors Chocolate Buttercream Silk. Jinny and Jo xx

Aero Mint Cupcakes

Ingredients

190g Softened Unsalted Butter ( I use Dairymaid Buttery Tub for sponges)

100g Caster Sugar

90g Light Brown Sugar

3 Eggs

180g Plain Flour

1 ¼ tsp Baking Powder

25g Cocoa Powder

100g Melted Peppermint Aero

1 tsp Vanilla

Method

Preheat the oven to 170C/150C/Fan Gas 3/325F and fill your muffin tray with cupcake cases.
Add the butter and sugars to your stand mixer, using the paddle attachment; whip up until light and fluffy, around 2-3 Mins.
Add the eggs, flour, baking powder and cocoa powder to the bowl and mix on the lowest speed you can until starting to combine, 30 seconds is fine.
Add the melted peppermint aero and vanilla to the bowl and mix up again on a low speed for another 30 seconds.
To fill my cupcakes I use a ⅓ cup and scrape the top level
Bake for 18 minutes - 22 minutes ( mine take longer as to keep my oven temperature consistent throughout the bake, I add a roasting tin of boiling water to the bottom of my oven, before it is preheated)

Buttercream

230g/250g Unsalted Butter

500g Icing Sugar

1 Tsp Vanilla

70g Melted Mint Aero

1 Tbsp Cocoa powder

1 Tsp Boiling Water if needed

Method:

Place all of your butter into a bowl and melt it in the microwave for a minute, until it has all melted and hot.( This dissolves the icing sugar)

Pour the melted butter into your stand mixer bowl and add a third of your icing sugar and mix using the whisk attachment on a medium speed, until this has no lumps. It will look like a paste but the butter won’t fully incorporate at this time.

Add the second third of your icing sugar and mix again until it's a thicker paste now combining much better.

Now, in with the last of your icing sugar and mix again. It will start to look like large breadcrumbs, this is due to the melted butter.

Now add your cocoa powder and areo into the microwave and melt in 20 second bursts until it forms a paste, then add this into the standmixer and whip up to fully incorporate

Tip this buttercream into another bowl and pop it into the freezer for 10 minutes covering the bowl with cling film. It becomes solid very quickly.

When you remove it from the freezer, the butter will look split on the top, this is fine.

Put your buttercream into your stand mixer bowl again, using the paddle attachment mix this on low this will bring it all together, into a perfect consistency. Only whip on low as this will keep that beautiful Connors Silky effect.

If you find it too thick just add a tsp of boiling water to thin the buttercream

If it doesn't seem thick/smooth enough just return to the fridge or freezer

I used a "2D nozzle to decorate these cupcakes