r'TIS THE SEASON...
For Festive goodies. And your gang might enjoy these peppermint cupcakes. This recipe makes about 16 cupcakes.
Ingredients (for cake)
2 &1/4 cup sifted flour
2&1/2 tsp baking powder
1 tsp salt
1 &1/2 cup granulated sugar
1/2 cup butter, room temp
1 cup milk
1 Tbsp cooking oil (for extra moistness)
1 tsp vanilla extract
red food coloring
3 ounces white chocolate chips (so about a quarter of a package)
1/4 cup heavy whipping cream
1/4 cup butter
2 cups powdered sugar
peppermint extract (to taste)
crushed peppermint candy for topping
Sift flour, salt and baking powder into a bowl, add eggs, butter, sugar, and half the milk and mix slowly. Add the rest of the milk and food coloring (I used 1/2 tsp for a lighter color but you might want to put in more), then beat until well mixed. Pour into muffin tins lined with festive cupcake liners and bake at 350 for 25 minutes or until a toothpick inserted comes out clean. Cool on rack.
Pour white chocolate chips into a metal bowl. Heat cream in microwave until just before boiling. Pour over the chips, cover with plastic wrap and let stand for 5 - 7 minutes. Remove plastic wrap and mix until smooth. Add butter and mix some more. Add your powdered sugar and peppermint extract. (Start with a small amount, like a quarter tsp and then add more as you go. This is a potent extract and it's better to go slowly. You can always add more. You can't take it out once it's mixed in there.) Note: you might want to add a dribble more cream if your frosting feels too stiff.
Frost your cupcakes and sprinkle with crushed peppermint candy