This time of year, there is a lot of baking that goes on in my house. I have been working on my holiday baking and sending snacks to school and to work with Ben. I like to make cupcakes because they are easy to transport and I can make a lot at one time. These peppermint cupcakes just scream Christmas. They're so good that it's really hard to eat just one. I doubled this recipe so I ended up with 48 cupcakes instead of 24.
I adapted this recipe from a Williams Sonoma recipe.
Peppermint Crunch Cupcakes
2 cups flour
1 Tablespoon baking powder
½ teaspoon salt
¾ cup butter
2 teaspoons vanilla
1 teaspoon almond extract
1 ½ cups sugar
1 cup milk
5 egg whites
Peppermint Whipped Cream Frosting
2 cups whipping cream
1/4 cup powdered sugar
1 drop of peppermint extract
Beat egg whites until stiff.
Combine dry ingredients.
Beat butter 2 minutes.
Add sugar gradually.
Beat in extracts.
Add 1/3 of flour, ½ of milk and repeat.
Fold egg whites into batter.
Fold in peppermint crunch.
Pour into prepared pans. Bake 30 minutes at 350.
I frosted the cupcake with peppermint whipped cream. To make the cream, whip the ingredients until stiff peaks form. I piped the frosting onto the cupcakes using a pastry bag and then I decorated them two different ways.
I sprinkled some with crushed peppermint,
and others I topped with a piece of homemade peppermint bark.
These cupcakes were delicious. I like anything with mint really but these were especially good. The fluffy whipped cream frosting is the perfect compliment to the minty cakes. You need to give these a try.
Bon Appetit!
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