Preheat oven to 375 degrees.
For cupcakes, mix brownies according to package directions, adding ½ tsp. baking powder to the batter. Divide brownie batter evenly between 6 standard muffin cups, lined with paper liners, if desired.
Bake for 20 to 22 minutes, or until brownies test done. Remove from oven and allow to cool in pan for 5 minutes, then remove to wire rack to cool completely. Meanwhile, prepare frosting by combining all remaining ingredients (powdered sugar through food coloring). Beat with mixer on low speed until smooth. If necessary, add more milk until frosting is spreading consistency; mix well. Spread frosting generously over cooled cupcakes. Store in refrigerator. Enjoy!
Tips: To dress up these pretty cupcakes, drizzle a little bit of melted chocolate over the top. In a microwave safe bowl, melt ¼ cup of chocolate chips (any type) with 1 tsp. of shortening, stirring frequently, until smooth. Drizzle using a zig-zag motion over tops of frosted cupcakes. You could also use chocolate sprinkles, or shaved chocolate, if desired.
Serve these cupcakes on a bed of pastel colored Easter grass, or decorative crinkled paper, for festive presentation.
Want a variation? Use strawberry extract instead of peppermint, and red food coloring instead of green. Now you’ve got ‘Berry Delicious Cupcakes’! Garnish with a sliver of fresh strawberry for fun!
Frozen Yogurt Drops
1 container Hiland yogurt, any flavor
Fill a medium-size plastic zippered-bag with Hiland yogurt. Snip one corner from the bag.
Squeeze small drops of yogurt onto a baking sheet. Place the sheet in the freezer for 1-2 hours until completely frozen.
Remove yogurt drops from baking sheet using a spatula. Serve as a snack or an on-the-go breakfast.