Yesterday, I had made some chocolate cupcakes for a friend and was scratching around for a fresh and summery frosting recipe. I couldn't find anything I fancied putting on these. Lemon and orange certainley have a zing - but don't really go with chocolate. Vanilla - ok - bit boring. Chocolate - too heavy.
The back door was open and there was a beautiful smell from the fresh mint I'd newly planted.
I decided to have a go incorporating it into a frosting.
Actually - I was far from sure this was work. I envisaged the mint turning brown or being chompy in the frosting. I couldn't have been more wrong. I'm thrilled with how this one turned out.
It's fresh and fragrant and ever so subtle. It went with chocolate cake and it would equally go with lemon or apple. I fancy having a go at trying a basil frosting sometime soon to go along with a lemon or lemon poppy seed cake.
There is no recipe as such.
Very finely chop a couple of tablespoons of fresh mint. Make a very basic cream cheese icing and mix it in. I like to use soft cheese like Philadelphia and mix in standard icing sugar until I reach a nice thick consistancy.... then beat well. When ready to use, mix in the chopped mint well. I did this by hand.
The remains kept well overnight in a bowl covered with clingfilm - and was spread on slices of left over spiced apple cake !!!