Well, it's December 1st and the pressure is now on to fit in all your shopping, get-togethers, baking and prepping for the holidays. The best way to remove yourself from the stresses of the season are to enjoy some of the holidays best offerings... and these candy cane cupcakes do the job. The cupcake turned out quite different from my previous experiments. The candy cane topping made a more chewy topping with the rich white chocolate peppermint frosting and a more subtle peppermint cupcake. I think you will enjoy these.
Here's how they're made:
Candy Cane Cupcakes with White Chocolate Peppermint Frosting and Candy Cane Pieces (makes 24)
Candy Cane Cupcakes:
4 Eggs
1 cup Sugar
2 tsp. Vanilla Extract
2 1/2 tsp. Peppermint Extract
2 cups All Purpose Flour
2 cups All Purpose Flour
2 1/2 tsp. Baking Powder
1/2 Salt
Preheat Oven to 350F.
In a large bowl combine egg and sugar until light and creamy. Sugar should also be mostly dissolved. Stir in milk, vegetable oil and extracts.
Meanwhile sift dry ingredients. Add dry ingredients in increments to wet mixture. Beat until completely mixed. Don't worry, the batter will be fairly runny. Put batter into cupcake liners and bake for 15-20 minutes or until toothpick comes out clean.
White Chocolate Peppermint Frosting :
12 ounces White Chocolate
12 ounces White Chocolate
2 sticks Unsalted Butter
1 Cup Confectioners Sugar
1/2 tsp. Vanilla extract
1/2 tsp. Peppermint Extract
In double boiler, melt white chocolate completely. Once melted, let it cool down.
Meanwhile, beat butter until creamy. Add cooled white chocolate, and mix. Once mixed add the rest of the ingredients.
Candy Cane Topping
Put a ring of frosting around the rim of the cupcake. Roll the frosted area into the crushed candy cane sugar. Add a dollop of sugar inside the candy cane covered rim.
Adapted from Baking Bits and Cake Craft
These look really delicious! I think im going to make them this week now that my hectic school assignments are over :)
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