Peppermint Cupcakes with Holiday Candy Decorations

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Peppermint Cupcakes with Holiday Candy Decorations
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 49 min.
Ready in

Ingredients

for
12
For Cake
1 ½ cups all-purpose flour (sifted)
1 tsp Baking powder
½ cup milk
1 tsp vanilla extract
1 tsp peppermint extract
½ cup butter (at room temperature)
1 cup granulated sugar
1 large egg (at room temperature)
2 egg whites (at room temperature)
For Frosting
1 cup butter (still firm but not cold)
3 ½ cups powdered sugar (sifted)
½ tsp peppermint extract
½ tsp Vanilla
1 tsp milk (plus extra if needed)
To Decorate
6 Candy cane (crushed)
How healthy are the main ingredients?
sugaregg

Preparation steps

1.
Preheat oven to 350º F. Line a 12 cup muffin tin with holiday foil cupcake liners.
2.
In a medium bowl, sift flour and baking powder together; set aside. In a small bowl, mix milk, vanilla, and peppermint extracts together.
3.
Using and electric mixer, set on medium-high speed, cream butter until fluffy and light. Gradually add sugar; continue beating until thoroughly mixed and fluffy. Lower the mixer speed to medium and gradually add egg and egg whites until just incorporated.
4.
Reduce mixer speed to low and gradually add half of the flour mixture, mixing until just blended. Add the milk mixture; mixing until just blended. Gradually add the remaining flour mixture. Using a rubber spatula, scrape down the sides of the bowl, as needed.
5.
Divide batter between prepared muffin cups. Bake for 20 to 24 minutes, or until the tops are dry to the touch. Cool completely on a wire rack in the pan before frosting.
6.
For Frosting:
7.
In a large bowl, beat the butter on medium speed for about 2 minutes, or until butter is light and fluffy.
8.
Reduce mixer speed to low. slowly add confectioners' sugar and beat until well blended. Add peppermint extract, vanilla and milk and continue beating until smooth and creamy. Add additional milk, 1 teaspoon at a time until desirable consistency is reached. Spread frosting on each cupcake using an offset spatula. Top with crushed candy canes. Serve