PEPPERMINT CUPCAKE RECIPE RECIPES
PINK PEPPERMINT CUPCAKE RECIPE | ALLRECIPES
This is a great recipe for Christmas-time and is sweet with candy.
Provided by mdeblaz
Categories Desserts Cakes Cupcake Recipes Holiday
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 24 cupcakes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper or aluminum foil liners.
- Beat cake mix, water, egg whites, butter, peppermint extract, and food coloring together in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and continue to beat until smooth, scraping down sides as needed, about 2 minutes. Spoon batter into prepared muffin cups, filling about 3/4-full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Rotate tins halfway through the baking process to promote even baking. Transfer cupcakes to a wire rack to cool completely.
- Frost cupcakes with vanilla frosting and top with crushed candies.
Nutrition Facts : Calories 201.5 calories, CarbohydrateContent 34.6 g, CholesterolContent 2.5 mg, FatContent 6.4 g, FiberContent 0.2 g, ProteinContent 1.4 g, SaturatedFatContent 1.5 g, SodiumContent 192.9 mg, SugarContent 26.9 g
BEST PEPPERMINT BARK CUPCAKES - HOW TO MAKE PEPPERMINT ...
Peppermint Bark Cupcakes will be the talk and your holiday parties.
Provided by DELISH.COM
Categories children Christmas dinner party baking dessert
Total Time 2 hours 30 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 2 dozen
Number Of Ingredients 20
Steps:
- Preheat oven to 350° and line two cupcake pans with liners. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add eggs, water, milk, oil, vanilla, and peppermint extract. Using a hand mixer, beat until smooth, about 30 seconds. Scoop batter into prepared cupcake pans (about ¼ cup batter per tin) and bake for 20 to 22 minutes or until a toothpick inserted in center of cupcake comes out clean. Transfer to a wire rack and let cool completely before frosting. Meanwhile, make frosting: In a large bowl, using a hand mixer, beat butter and powdered sugar until creamy. Beat in the melted white chocolate until light and fluffy. Beat in peppermint extract and salt. Transfer frosting to a pastry bag fitted with a large star tip. Swirl frosting onto cooled cupcakes. Refrigerate cupcakes until frosting is cold, about 30 minutes. Make the chocolate topping, place chocolate in a medium heat-proof bowl. In a small saucepan over medium heat, bring cream to a simmer. Pour hot cream over chocolate. Let sit 5 minutes. Stir until smooth and creamy in texture. Let cool slightly. Drizzle chocolate sauce over top of cupcakes and sprinkle with candy canes. Refrigerate until chocolate is set, 15 minutes. Serve cold or at room temperature.
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