7. Peppermint Cupcakes...
We can't leave cupcakes off our list of peppermint recipes!
Lately it seems like there is a cupcake recipe for any kind of ingredient;
beer, bacon, beer and bacon together...yep I've tried one and they are amazing!
So if whoopie pies are a little too complicated for your baking skills try out this yummy looking chocolate cupcake with peppermint cream cheese frosting for an easy, go to recipe.
Perfect Chocolate Cupcakes
(makes 24-27 standard sized cupcakes)
• 2 cups sugar
• 1 3/4 cups all purpose flour
• 3/4 cup unsweetened cocoa (best quality available)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract (best quality available)
• 1 cup boiling water
*Line muffin tin with paper liners.
Heat oven to 350*F.
*In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
*Add eggs, milk, oil and vanilla.
Beat on medium speed for one minute.
*Stir in boiling water (the batter will be thin, don’t worry, this is right).
*Fill liners 2/3 full with batter.
(I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
*Bake cupcakes for approximately 22-24 minutes.
*Cool completely on wire rack before frosting.
Peppermint Cream Cheese Frosting
• 1/2 cup (1 stick, 8 Tablespoons) butter, at room temperature
• 6 oz.
cream cheese, at room temperature (about 3/4 of a regular block of cream cheese)
• 4 cups powdered confectioners sugar
• 1 teaspoon pure peppermint extract
• 1/2 teaspoons pure vanilla extract
• 1 to 3 Tablespoons heavy cream, heavy whipping cream (or milk- although I do like the richness that cream adds)
*Place butter in a large mixing bowl and blend slightly.
Add cream cheese and blend until combined, about 30 seconds.
*Add powdered sugar (a little at a time) and blend on low speed until combined.
Increase to medium speed and beat until it begins to get fluffy.
*Add vanilla and peppermint extracts
*Slowly add the heavy cream, a little bit at a time until desired consistency is met.
(Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated.
(This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
To achieve the red stripe in the frosting: Before filling a large piping bag with frosting, add some red gel food coloring to a toothpick, and draw two (vertical) lines with the red dye on the inside of the piping bag. Then carefully fill the piping bag with frosting. Squeeze some frosting into a bowl until you begin to see the red stripe, then frost the cupcakes.
Recipe Source: Glorious Treats