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.