Peppermint Bark Cupcakes

Before jumping in to the recipe, I am still kicking myself for not taking a picture of these adorable cupcakes. Next time, I promise! These cupcakes are so delicious and absolutely adorable. Just ask the lovely ladies of Moms4Moms. I received so many compliments on them, both for their c
cuteness and their taste! It was quite the ego boost. :-)

Peppermint Bark Cupcakes

Ingredients:

• 1/4 cup shortening
• 1/2 cup sugar plus 1/3 cup sugar, divided
• 1 teaspoon vanilla
• 2 eggs, separated
• 1/4 cups flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2/3 cup cold water
• 1/3 cup mini chocolate chips

Directions:

Preheat oven to 350 degrees. Line 4 mini cupcake pans (this recipe will make 48 mini cupcakes). In a medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt. In a large bowl, beat shortening until fluffy. Add vanilla and 1/2 cup sugar and combine, scraping the sides of the bowl down as needed. Separate eggs, one at a time, saving the whites for later. Add egg yolks one at a time, mixing well after each yolk. Carefully add your flour mixture, alternating between flour and the 2/3 cup cold water, mixing until combined.

In a separate bowl, beat your egg whites until they form soft peaks (peaks will fold over). Once soft peaks have formed, add 1/3 cup sugar, one tablespoon at a time, until stiff peaks are formed (this takes forever!). Once your egg whites have formed stiff peaks, carefuly fold your egg whites into the cake batter. Once combined, gently fold in chocolate chips.

Use a teaspoon to place a little batter in each cupcake wrapper. Bake at 350 for about 12 minutes, or until a tester inserted in the middle comes out clean. Remove from oven, cool in cupcake tins and start making frosting.


Peppermint Buttercream Frosting

Ingredients:

• 1 cup butter, softened
• 2 teaspoons peppermint extract
• 2 tablespoons milk
• 5 cups confectioner's sugar, divided

Directions:

In a medium bowl, beat 1 cup of softened butter with an electric mixer on medium speed until fluffy. Gradually add 2 cups of powdered sugar, beating well. Beat in 2 tablespoons of milk and 2 teaspoons of peppermint extract. Gradually beat in an additional 3 cups of powdered sugar until smooth. If necessary, add milk, one teaspoon at a time to achieve spreading consistency.

Spoon small amounts into a piping bag and start frosting. If desired, crush a few candy canes and dust the cupcakes with some of the crushed peppermint, and maybe a couple mini chocolate chips.

This recipe makes more than enough frosting for the cupcake recipe above, even you like to give your cupcakes a very tall top hat!

Key Lime Coconut Cupcakes with White Chocolate Frosting

Photo Credit

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 heaping teaspoon grated key lime zest
• 1 1/2 tablespoons key lime juuice(bottled or freshly squeezed)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup buttermilk
• 1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)

For the Frosting:

• 5 ounces good quality white chocolate, chopped into small chucks
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3 1/2 cups powdered sugar, sifted
• Pinch salt
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon key lime juice (bottled or freshly squeezed)
• 1/4 cup sour cream
• Finely grated key lime zest, for garnish

Directions:

Preheat oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.

Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.

While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.

Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!

Source: Food Network

My notes: Best cupcake ever!