Wednesday, December 29, 2010

Candy Cane Cupcakes with Peppermint Buttercream

I apologize for not posting this yummy cupcake recipe before Christmas. Somehow time just got away from me.  I am finally feeling on top of things.  If you are anything like me, you can eat anything peppermint anytime of year.  Any flavor of mint is my favorite flavor.  So, when I found this recipe for Candy Cane Cupcakes I had to bake them.  And they did not dissapoint.  This is a yummy cupcake!

Candy Cane Cupcakes
from"125 Best Cupcake Recipes" by Julie Hassan

Preheat oven to 350 degrees
Makes 24 Cupcakes

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup finely chopped candy canes (about eight medium canes)
1 1/2 cups granulated sugar
2/3 cup unsalted butter, at room temperature
4 egg whites
1 cup buttermilk

In a bowl, mix together flour, baking powder, baking soda and salt.  Stir in chopped candy canes

In a bowl, using an electric mixer, beat together sugar and butter until well combined.  Add egg whites, one at a time, beating well after each addition.  Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth.

Scoop batter into muffin pan prepared with paper liners.  Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. 

Let cool in pan on rack for 10 minutes.  Remove from pan and let cool completely on rack.  Topped cooled cupcakes with Peppermint Buttercream and sprinkle with crushed candy canes.

Peppermint Buttercream

1 cup unsalted butter, room temperature
1 cup Crisco shortening (do not use butter flavored)
1 teaspoon peppermint extract (flavor to taste)
2 tbls whole milk
1/8 teaspoon salt
2 lbs powdered sugar

Place butter and shortening in the bowl of a mixer fitted with a paddle attachment. Beat on high for 5 minutes. Do not under beat, use a timer. Reduce mixer speed to low and gradually add powdered sugar. Add peppermint extract and salt. Add milk a little at a time until desired piping consistency is reached. If frosting becomes to liquid, add more powdered sugar until frosting will hold a peak.

Place decorating tip in a pastry bag and fill with frosting. Pipe frosting onto cupcakes and sprinkle with crushed candy canes.

These cupcakes are just full of peppermint yumminess.  They are my Mom's new favorite cupcake. Surprise your family and friends and make them anytime of year.  If you can't find candy canes, you can crush starlight mint candies and use them instead.  Enjoy!