الإثنين 27 مايو 2024

White Chocolate Peppermint Cupcakes

موقع أيام نيوز

Vanilla peppermint cupcakes with white chocolate frosting swirled on top. Sparkling sugar and crushed candy canes finish these festive Christmas cupcakes!
Ingredients
1 and 34 cups 207g cake flour spooned leveled
34 teaspoon baking powder
14 teaspoon baking soda
14 teaspoon salt
12 cup 8 Tbsp 113g unsalted butter softened to room temperature
1 cup 200g granulated sugar
3 large egg whites at room temperature
2 teaspoons pure vanilla extract
1 teaspoon peppermint extract
12 cup 120g fullfat sour cream at room temperature
12 cup 120ml whole milk at room temperature
White Chocolate Frosting
6 ounces 170g white chocolate coarsely chopped
1 cup 16 Tbsp 226g unsalted butter softened to room temperature
2 cups 240g confectioners sugar
14 cup 60ml heavy cream
1 teaspoon pure vanilla extract



12 teaspoon peppermint extract reduce to 14 teaspoon for less intense flavor
18 teaspoon salt
optional green or red food coloring crushed candy canes coarse sugar sprinkles for topping
Instructions
Preheat the oven to 350F 177C. Line a 12cup muffin pan with cupcake liners. Line a second pan with 2 linersthis recipe makes about 14 cupcakes. Set aside.
Whisk the cake flour baking powder baking soda and salt together. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment 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 creamed together. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the egg whites vanilla extract and peppermint extract. Beat on mediumhigh speed until combined then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed add the dry ingredients until just incorporated. With the mixer still running on low slowly pour in the milk until combined. Do not overmix. You may need to whisk it



all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Pourspoon the batter into the linersfill only 23 full to avoid spilling over the sides when they rise. Bake for 1922 minutes or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes bake for about 1113 minutes same oven temperature. Allow the cupcakes to cool completely before frosting.
When the cupcakes are nearly cool melt the white chocolate for the frosting Place chopped white chocolate in a microwavesafe bowl I usually use a glass liquid measuring cup and microwave in 20second increments stirring after every 20 seconds until completely smooth. Set it aside to cool at room temperature for 20 minutes. Be sure the melted white chocolate has cooled for 20 minutes so its still melted but not scorching hot which would melt the butter.
Make the frosting In a medium bowl using a handheld or stand mixer fitted with a paddle attachment beat the butter on medium speed for 1 minute. Switch the mixer to low speed and slowly add the confectioners sugar. Stir the cooled white chocolate so that it is smooth and then add it to the buttersugar mixture. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy. Add the cream vanilla extract peppermint extract and salt. Beat for 1 minute until combined. Taste. Add 1 more Tablespoon of heavy creammilk if needed to thin out if desired. Add another pinch of salt if frosting is too sweet.
Frost cooled cupcakes. See Note for the swirled frosting. Top with crushed candy canes and coarse sugar sprinkles if desired.
Store leftovers in the refrigerator for up to 34 days.