WHITE CHOCOLATE PEPPERMINT CUPCAKES
INGREDIENTS
For the peppermint cupcakes
* 3 cups cake flour
* 1 ¾ cups sugar
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1 cup unsalted butter, room temperature, cut into small cubes
* 5 egg whites
* 1 ¼ cup milk, room temperature
* 1 tablespoon peppermint extract
* 12 crushed candy canes (full size)
* 1 ¾ cups sugar
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1 cup unsalted butter, room temperature, cut into small cubes
* 5 egg whites
* 1 ¼ cup milk, room temperature
* 1 tablespoon peppermint extract
* 12 crushed candy canes (full size)
For the White Chocolate Swirled Buttercream
* 1 cup unsalted butter, room temperature
* 1 cup vegetable shortening
* 2 pounds (8 cups) of icing sugar
* 2 tablespoons vanilla extract
* ¼ cup milk
* 4.4 ounces good quality white chocolate
* gel paste food coloring, red
For the white chocolate ganache & decoration
* 6 oz. white chocolate or white chocolate glaze
* 2 ounces heavy cream
* 28 soft peppermint candies
INSTRUCTIONS
Bake the peppermint cupcakes
- Preheat the oven to 350°F (177°C). Line a muffin tin with 12 wells of muffin cups. Line a second tin with 2 ramekins – this recipe makes about 14 cupcakes. Set aside.
- Whisk together the cake flour, baking powder, baking fizzy drink, and salt. Set aside
- Using a hand mixer or stand mixer fitted with whisks beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes, until creamy. Scrape down the sides and bottom of the bowl with a rubber spatula if necessary. Add the egg whites, vanilla extract, and peppermint extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and bottom of the bowl if necessary. Add the dry ingredients on low speed until just incorporated. Keep the mixer running on low speed and slowly pour in the milk until everything is well blended. Do not over-blend. You may need to whisk everything by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick.
- Spoon the batter into the ramekins – only 2/3 full so it does not run over the edges. bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For about 30 mini cupcakes, bake for about 11-13 minutes at the same oven temperature. Allow the cupcakes to cool completely before applying the icing.
- Prepare the icing: Melt the white chocolate in a water bath or in the microwave. If using the microwave, melt the chocolate in 20-second increments, stopping and stirring until completely smooth. leave to cool for 10 minutes.
- In a large bowl, using a hand mixer or stand mixer fitted with a whisk or whisk attachment beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Switch to medium speed and beat in the icing sugar, cream, vanilla extract, and peppermint extract. Once blended, switch to low speed and slowly drizzle in the white chocolate while the mixer is running. Season to taste. You can add salt if you like. (I always do. You can also add a pinch more if you like)
- Frost the cooled cupcakes as desired. See note for swirled frosting. Sprinkle with crushed candy canes and coarse sugar sprinkles if desired.
- Shop leftovers in the fridge for up to 3-4 days.
Notes
Instructions for making ahead: The muffins can be made 1 day ahead, covered and stored at room temperature. The frosting can also be prepared 1 day ahead, covered and stored in the refrigerator until ready to use. Frozen or unfrozen cupcakes can be frozen for up to 2-3 months. Defrost overnight in the refrigerator.