Product Reviews, Recipes

Thin Mint Cupcakes and Kestilos Russian Piping Tips


Every year, around the same time, an email goes out: some coworkers’ children are selling girl scout cookies and “if you’d like to make an order”…What??  IF??!  I should set up an Outlook rule to automatically send a response…”four boxes of Thin Mints, please.”  This undying love for thin mints has gave birth to what must be my newest favorite cupcake: Thin Mint Cupcakes.

I’m a frosting novice — it’s true — but these cupcakes don’t suffer in flavor.

Kestilo’s sent this set of tips to Almost Kosher at a steep discount for our honest review.  As always, all opinions are our own.

This post may include affiliate links.  Please see our full disclosure for more information.

If you’ve been following Almost Kosher for awhile, you’d know then that I don’t profess to be much of a baker.  As a result, I haven’t had a ton of experience with frosting anything, either.  However, when Kestilo’s offered to send a set of 7 cake and cupcake decorating nozzles, together with pastry bags, a coupler, and 12 silicon cupcake liners, for my review, how could I say no?

I may be a frosting novice, but these nozzles are awesome.

A selection of nozzle designs

My first impression was that the nozzles are great quality.  The nozzles are thick and well cut — no sharp edges — and they feel good in the hands.  There’s a great selection of designs for any frosting look you may desire.  They’re not plastic — instead, a durable stainless steel — so you can keep using them over and over again.

It took me a moment to figure out how to put the whole piping set up (remember, me newb), but it was quite easy.  Filled it up a bag with my frosting, and I attempted to make some pretty designs using their nozzle featuring a 7 six-pointed stars.  I learned two things: i) I need some more practice; and ii) these would do better with a very thick frosting.  That said, I felt pretty good about using this piping nozzle on my cupcakes.  With a little more practice, I’ll move on to some of the more elaborate designs that can be accomplished with them.

But the truth is, I’m probably going to get the most use out of the silicon cupcake liners.  I’m already planning on using them with the Instant Pot to make egg muffins.

Thin Mint Cupcakes

These cupcakes use just one sleeve of thin mints so try to exercise some self-control and save a sleeve to try these out.  Once you’ve tried thin mint cupcakes you will fall in love with the popular cookie all over again.  Not that you ever fell out of love with it.

Print Recipe
Thin Mint Cupcakes
Votes: 1
Rating: 5
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Course Dessert
Servings
cupcakes
Ingredients
Course Dessert
Servings
cupcakes
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
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Instructions
  1. Preheat oven to 350ยฐF. Line a standard-size cupcake tin.
  2. Add dry ingredients into a mixing bowl and mix on low until blended.
  3. Add softened butter, and mix on medium high until blended. Scrape sides and paddle(s) as needed.
  4. Switch mixer on low and add eggs, milk, melted coconut oil, and vanilla. Mix on medium speed for two minutes. Switch to low and slowly add water while mixing.
  5. Spoon mix into cupcake liners to fill them each halfway.
  6. Bake for about 18-20 minutes. Check for doneness by inserting a clean toothpick in the center of a cupcake -- the cupcakes are done when the toothpick is clean upon removal.
  7. Once done, remove tin from oven and cool the cupcakes for about 5 minutes. Remove cupcakes and allow to finish cooling on a wire rack.
  8. Frost each cooled cupcake using your favorite frosting (confession -- we used store bought).

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