Blarney Stones with Mint Buttercream
Loading...
Ingredients
- 1 1/2 Cups cake flour
- 2 1/4 Cups sugar
- Pinch of salt
- 1 Tsp Cream of tartar
- 12 egg whites
- 1/2 Tsp Vanilla extract
- 1/2 Tsp Almond extract
- 1 Stick softened butter
- 2 1/2 Cups powdered sugar
- 1 Tsp Mint extract
- Green food coloring
- 1 Tbsp Heavy cream or milk
- Chopped peanuts for rolling
Instructions
- Mix egg whites and cream of tartar together on high until stiff peaks form
- In a separate bowl, whisk the sugar, flour, and salt for 2-3 minutes.
- Fold dry mixture into egg white/cream of tartar mixture 1/2 cup at a time, folding gently after each addition, do not over mix.
- Gently fold in almond and vanilla extracts.
- Prepare 9×13 inch baking dish with aluminum foil or parchment paper, allow foil or parchment to come 2″ over the side of the pan for easy removal.
- Spoon batter into prepared pan.
- Bake at 375 degrees for 30-40 minutes.
- When cool enough lift cake from the pan by using the 2″ hangover of parchment or foil.
- Turn cake over onto wire rack or other cool nonstick surface and allow to cool for approximately 1 hour.
- Beat together the butter, powdered sugar, mint extract, and milk/cream until smooth. 2-3 minutes.
- Fold in drops of green food coloring until desired color is reached.
- When cake is cool, cut into 2 inch squares.
- Dip cake squares into mint frosting on each side and roll in salted peanuts.
- Store in an air tight container.