Thursday, February 7, 2013

White Chocolate Peppermint Cupcakes



I first made these cupcakes at Christmas time but with Valentine's Day right around the corner, (hint, hint) they would make a sweet treat for your sweetheart.  I loved the white chocolate and peppermint combination in the cake.  The Swiss meringue buttercream recipe is my new favorite too.  It's creamy and light and it never dissapoints.

White Chocolate Peppermint Cupcakes
Batter
2 ounces white chocolate, melted
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
1/4 teaspoon peppermint
1/2 cup butter
1 cup sugar
1 egg
1 egg white

 Combine flour, baking powder and salt.  Stir together milk, vanilla and peppermint extract. 







Preheat oven to 350.  Melt chocolate in microwave.







Cream butter and sugar.


Add melted and cooled chocolate.  Add egg and egg white.

 
Add 1/3 of flour mixture and 1/2 wet ingredients.  Repeat.  Add remaining dry ingredients.


Spoon batter into cupcake liners.

 
Bake 18 minutes. 



Swiss Meringue Buttercream
6 egg whites
1 1/2 cups sugar
pinch salt
2 cups butter
1/2 teaspoon vanilla

Combine egg whites, sugar and salt in bowl of mixer.  Put over double boiler and whisk over simmering water until sugar melts and mixture is warm.   (130 degrees)


Attach bowl to mixer and whisk meringue 5-7 minutes until thick and fluffy.  Meringue should be cool.


Remove whisk and attach paddle attachment to mixer.  With mixer on medium speed, add butter 1 Tablespoon at a time.  Add vanilla and continue beating until buttercream is thick and smooth. 








Fill pastry bag with buttercream.








Frost cupcakes.


 Sprinkle with crushed peppermint candies.


Top with a white chocolate snowflake. (or a chocolate heart)



If you want to check out more of my cupcake flavors, scan through the dessert index or log into the mystoryinrecipes Facebook page

Ciao!



White Chocolate Peppermint Cupcakes
Batter
2 ounces white chocolate, melted
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
1/4 teaspoon peppermint
1/2 cup butter
1 cup sugar
1 egg
1 egg white

Swiss Meringue Buttercream
6 egg whites
1 1/2 cups sugar
pinch salt
2 cups butter
1/2 teaspoon vanilla

Preheat oven to 350.  Melt chocolate in microwave.  Combine flour, baking powder and salt.  Stir together milk, vanilla and peppermint extract.  Cream butter and sugar.  Add melted and cooled chocolate.  Add egg and egg white.  Add 1/3 of flour mixture and 1/2 wet ingredients.  Repeat.  Add remaining dry ingredients.  Spoon batter into cupcake liners.  Bake 18 minutes. 

Meringue
Combine egg whites, sugar and salt in bowl of mixer.  Put over double boiler and whisk over simmering water until sugar melts and mixture is warm.   (140 degrees)  Attach bowl to mixer and whisk meringue 5-7 minutes until thick and fluffy.  Meringue should be cool.  Remove whisk and attach paddle attachment to mixer.  With mixer on medium speed, add butter 1 Tablespoon at a time.  Add vanilla and continue beating until buttercream is thick and smooth. 

9 comments:

  1. My icing did not fluff up to a meringue like it should have. I feel there should be less surgar added.

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    Replies
    1. I'm so sorry that you didn't have good results with this buttercream recipe. The cup and a half of sugar is accurate but sometimes it fails to fluff if the mixture isn't cool enough before you add the butter. Also, any egg yolk resido or water that may have been in your bowl or on your utensils could have reacted with the mixture and prevented it from getting fluffy. I've also had some trouble with this recipe on particularly humid Georgia days. Don't give up on it - keep trying. It really is worth it when it all comes together.

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    2. Is this something you can refrigerate and transport the following day?

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    3. You can absolutely refrigerate these cupcakes overnight. I would wait to sprinkle the peppermint candies on the top until you are ready to serve however. They tend to "melt" into the buttercream if left too long. Thanks for stopping by the blog. Amy

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  2. I love your desserts, Robin. you should really make more of them.
    see: lave-vaisselle

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  3. Robin have you ever done these as minI cupcakes and if so how long do they takes to cook? Thanks for the great idea I plan to make these for my daughters Christmas party
    .

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    Replies
    1. I've never made mini versions of these cupcakes but as a general rule, I bake my mini's about 12 to 15 minutes. Thanks for stopping by the blog. Amy

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  4. Replies
    1. 12,regular size cupcakes. Thanks for stopping by the blog. Merry Christmas.

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