Christmas Brunch--Peppermint white chocolate cupcakes

One last post to share a dessert recipe, then we'll leave my Christmas Brunch 2015.  These cupcakes seemed to be a success, so I would make them again.  The cupcakes have a bit of peppermint flavor and white chocolate baked into the cake itself (which was a little dry, I'm hoping it is just because they cooked a bit faster than I anticipated), but the white chocolate buttercream was wonderful!  The inspiration for these cupcakes was on this blog.

 

 

 



Peppermint White Chocolate Cupcakes

2 cups cake flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon salt

1 stick butter, softened to room temperature

1/2 tablespoon vanilla extra

1/4 teaspoon peppermint emulsion (or extract)

1 cup buttermilk

1/4 cup white chocolate chunks (use baking bar with real cocoa butter)

 

1.  Preheat oven to 350 degrees.  Prepare cupcake tins.

2.  In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.

3.  In a separate bowl, beat butter and sugar on medium speed until light and fluffy.  Add in eggs, one at a time, and mix until combined.  Beat in vanilla and peppermint flavoring.

4.  Add 1/3 of the flour mixture then the buttermilk, alternating beginning and ending with the flour, and beating well after each addition.

5.  Using a rubber spatula, fold in white chocolate.

4.  Pour into cupcake tins until paper cups are 3/4ths full.

5.  Bake for roughly 16 minutes for full sized cupcakes.

 

White Chocolate Buttercream

 

2 sticks butter, softened to room temperature

3 cups powdered sugar

2 tablespoons heavy cream

1 teaspoon vanilla extra

1/4 cup white chocolate melted (again use a baking bar with real cocoa butter)

 

1.  Whip butter until it becomes pale and creamy.

2.  Add rest of the ingredients and mix on low speed for 1 minute.  Increase speed to medium and mix for 6 minutes until frosting is light, creamy, and fluffy.

 

 

I just piped the buttercream on the cupcake with a large open star tip and then sprinkled on some crushed peppermint for a little extra peppermint kick.