{"id":13864,"date":"2012-12-17T05:54:07","date_gmt":"2012-12-17T10:54:07","guid":{"rendered":"https:\/\/www.thecakeblog.com\/?p=13864"},"modified":"2017-03-28T07:45:26","modified_gmt":"2017-03-28T11:45:26","slug":"peppermint-cupcakes-for-santa","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2012\/12\/peppermint-cupcakes-for-santa.html","title":{"rendered":"Recipe : Peppermint Cupcakes for Santa"},"content":{"rendered":"

Our cupcake contributor, Lauren of Crave. Indulge. Satisfy.<\/a>, is here with a delicious new recipe\u2026.<\/em><\/p>\n

It’s official…I am in full holiday baking mode at my house!\u00a0 After a trip to World Market and discovering all sorts of adorable mint green and red baking tins, parchment paper and striped and polk a dot cupcake wrappers my mind has been going non stop dreaming up all sorts of sweet treats for the month of December!\u00a0 I went to the store and stocked up on a variety of flavored baking chips, chocolates, sprinkles, confectioner’s sugar and candy canes!\u00a0 I think my pantry is now fully loaded and ready to embrace the season of baking!\u00a0 To kick things off I chose peppermint as the theme and created a fun Peppermint and White Chocolate<\/strong> cupcake that is sure to be a hit at your upcoming holiday festivities.<\/p>\n

\"\"<\/a><\/p>\n

If you are long time follower of Half Baked you may remember the Hot Chocolate Cupcakes with Peppermint Buttercream<\/a><\/em> I created last year.\u00a0 I am a huge fan of peppermint this time of year, so I decided to stick with that flavor and do a spin off creating a completely different version of a peppermint cupcake.<\/p>\n

\"\"<\/a><\/p>\n

This year the cake starts as a basic white recipe with Andes Peppermint Crunch Baking Chips added, providing both a peppermint flavor and a sprinkling of red throughout.\u00a0 These cupcakes are certainly festive on their own before any icing is added.\u00a0 To complement the peppermint flavor I used a white chocolate buttercream.\u00a0 The pairing of white chocolate and peppermint works so well together, although I’m sure you already know this if you are fan of peppermint bark!<\/p>\n

\"\"<\/a><\/p>\n

To finish off the look of these cupcakes I crushed up some candy canes with a rolling pin and sprinkled them on top of the buttercream.\u00a0 It’s the perfect little red and white peppermint treat perfect for you, your family and friends and even for Santa! S o this year instead of leaving Santa a plate full of cookies, I bet he would love it if you gave him some cupcakes and milk!<\/p>\n

\"\"<\/a><\/p>\n

Peppermint Cupcakes with White Chocolate Buttercream<\/strong>
\nrecipe by Lauren Kapeluck<\/a>
\n<\/strong>(makes 28 cupcakes)<\/strong><\/p>\n

For the cake:<\/em>
\n2 sticks unsalted butter, softened
\n2 cups sugar
\n5 egg whites
\n1\/2 tsp peppermint extract
\n3 cups all-purpose flour
\n3 tsp baking powder
\n1\/2 tsp salt
\n1 cup milk
\n1\/2 cup sour cream
\n1 cup Andes Peppermint Crunch Baking Chips<\/p>\n

    \n
  1. Preheat oven to 350 degrees and line muffin pans with cupcake liners.<\/li>\n
  2. In bowl of stand mixer beat butter and sugar on medium speed until creamy.<\/li>\n
  3. Add in egg whites one at a time mixing well after each addition.<\/li>\n
  4. Add peppermint extract and mix.<\/li>\n
  5. In medium bowl combine flour, baking powder and salt.<\/li>\n
  6. Gradually add flour mixture and milk alternating and scraping down bowl as necessary.<\/li>\n
  7. Stir in sour cream and peppermint chips.<\/li>\n
  8. Fill cupcake liners 2\/3 full with batter.<\/li>\n
  9. Bake for 20-22 minutes or until toothpick inserted in center comes out clean.<\/li>\n
  10. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.<\/li>\n<\/ol>\n

    For the buttercream:<\/em>
    \n2 sticks unsalted butter, softened
    \n6 (1oz) squares white chocolate
    \n1\/2 cup heavy cream
    \n1 tsp vanilla extract
    \n6-7 cups confectioner’s sugar<\/p>\n

      \n
    1. In microwave safe bowl combine white chocolate and cream.<\/li>\n
    2. Microwave on high for 30-second intervals, stirring after each until chocolate is melted (approximately 1 1\/2 minutes). Let cool completely.<\/li>\n
    3. In bowl of stand mixer combine butter and chocolate mixture.\u00a0 Beat at medium speed until creamy.<\/li>\n
    4. Add vanilla and mix well.<\/li>\n
    5. Gradually add in confectioner’s sugar 1 cup at a time, scraping down sides of bowl as necessary.<\/li>\n
    6. Place buttercream in a piping bag fitted with large round tip and squeeze a dollop on top of each cupcake.<\/li>\n
    7. Garnish with crushed candy canes.<\/li>\n<\/ol>\n

      Note : If you decide to garnish with candy canes, it is best to eat these cupcakes within a few hours of decorating as the candy will start to melt into the icing after sitting over time.<\/p>\n

      Wishing you all a wonderful holiday season!\u00a0 Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

      Our cupcake contributor, Lauren of Crave. Indulge. Satisfy., is here with a delicious new recipe\u2026.<\/p>\n

      It\u2019s official\u2026I am in full holiday baking mode at my house! After a trip to World Market and discovering all sorts of adorable mint green and red baking tins, parchment paper and striped and polk a dot cupcake wrappers my mind has been going non stop dreaming up all sorts of sweet treats for the month of December! I went to the store and stocked up on a variety of flavored baking chips, chocolates, sprinkles, confectioner\u2019s sugar and candy canes! I think my pantry is now fully loaded and ready to embrace the season of baking! To kick things off I chose peppermint as the theme and created a fun Peppermint and White Chocolate cupcake that is sure to be a hit at your upcoming holiday festivities.<\/p>\n","protected":false},"author":4,"featured_media":13867,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[295,20,47],"tags":[],"class_list":{"0":"post-13864","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-blog","8":"category-cupcakes","9":"category-recipes","10":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/13864","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/comments?post=13864"}],"version-history":[{"count":14,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/13864\/revisions"}],"predecessor-version":[{"id":22600,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/13864\/revisions\/22600"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media\/13867"}],"wp:attachment":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media?parent=13864"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/categories?post=13864"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/tags?post=13864"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}