Peppermint Cupcakes

I had a work potluck a few days ago and of course brought dessert. To me it is what everyone looks forward to and it is the prettiest thing on the table usually. 
I made Peppermint buttercream chocolate cupcakes, Karsyn helped bake them (picked out the flavor, added the ingredients to the bowl I measured out and stirred the ingredients together once I made sure they were all wet so no powder would fly, she also put the cupcake liners in the baking tins and added the sprinkles to the top) my workforce is well on its way to being fully trained, LOL. 

This is a pretty good chocolate cupcake recipe I found
  • 1 1/2 cups flour
  • cup granulated sugar
  • teaspoon baking soda
  • teaspoon salt
  • 1/3 cup cocoa powder
  • 1/2 cup oil
  • cup water
  • teaspoon vanilla extract
  • tablespoon vinegar

  • Mix all ingredients until fully incorporated, I used a cookie scooper (or ice cream scooper) to add an even amount of batter to 16 cupcake spots and baked for 20 minutes (or until toothpick comes out clean from the center of the cupcakes) 

  • Peppermint Buttercream Frosting

    4 sticks of butter (room temperature)
    2 lb powdered sugar
    1/4 c. of milk
    1 tsp peppermint extract (this is really strong-start with a small amount and add to taste)
    Food coloring

    Beat all ingredients together until smooth. Icing consistency is a tricky thing to figure out you want it to be soft, but not too soft especially if you are using a piping bag as shown above. If it is too thick it is too hard to push out of the piping bag if too soft it will run off the cupcakes or the pretty pattern made my the tip will melt away. If too thick add more milk/flavoring, too soft add more powdered sugar. When you are first learning they say to use shortening instead of butter because the melting temp is higher but it doesn't taste as good as butter nor is it as "healthy"


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