White Chocolate Peppermint Cupcakes
posted on December 13, 2017 62 comments »
I’m a lunatic running on fragments of sleep. Noelle is almost 3 months old (my baby girl!!), I talk and sing in a high pitched baby voice/dog voice all day long, and can’t find one of my left shoes. Is this what it’s like to be a mom?
Let me walk you through one of my recent mornings.
Put Noelle down for a nap. I had plans to bake beautifully red and white swirly peppermint cupcakes. Like peppermint swirl candies, but in a cupcake wrapper. Oh my gosh they were going to be GORGEOUS for dessert when our friends stopped by that night! And they’d photograph like a dream for my blog, too. (Always a bonus.)
I got everything out to bake them. Noelle’s binky fell out, so let me fix that.
I’ll use my favorite vanilla cupcake as the base. Peppermint extract for a festive flavor and white chocolate frosting to top it all off. Cake flour, check! Sour cream, check! Egg whites, check! (Anyone remember how Monica Geller packs a suitcase? Check!)
Cupcakes are cooling, frosting is made, UPS man is here, and the pups are going bananas. Break time to tend to baby girl and herd these dogs.
Now let’s D-E-C-O-R-A-T-E cupcakes!
Oh wait. Where’s the red food coloring? How can I make adorably swirled frosting in shades of red, pinkish, and white? I have virtually nothing in my cupboards to make red frosting. But I have green. An entire bottle of green. Can the frosting be swirled white and green? Or will it look like spearmint frosting? Will anyone even care? Why am I being such a weirdo about frosting right now? Is that my left shoe under the Christmas tree?
This was the day after I baked a chocolate cake and forgot to add the sugar. More on that fun cake next week.
I piped the green and white swirled frosting on and LOVED how it all turned out. They still remind me more of spearmint than peppermint, but I’m definitely the only one who cares. Red swirly, green swirly, or plain white frosting… these white chocolate peppermint cupcakes taste like Christmas no matter how you decorate them. (By the way… I have since made them with red and white swirled and they’re so fun!)
The cupcake starts with my soft and fluffy vanilla cupcakes. We’ll take out the vanilla bean and add peppermint extract. We’re topping the cupcakes with white chocolate frosting. We’ll add a little peppermint extract to the frosting as well. I promise it’s not overpowering!
For the frosting, real white chocolate is melted down and beaten into a vanilla buttercream base. It produces the smoothest, silkiest frosting I’ve ever had. It’s not fluffy in the slightest– it’s like pure and dense white chocolate.
For the swirling, use my two-toned frosting rose tutorial as a jumping off point. (Read/watch that if you’re confused about how to make the two-toned look.)
Tint half of the frosting green (or red!!!!) and spoon both of the frostings into one piping bag. I usually line the piping bag with one color and spoon the other color inside of it. I sloppily did that with these:
Both colors are in the piping bag, now pipe! I used Wilton 1M piping tip in these pics.
What I love most about swirling two frosting colors together is that no two cupcakes look alike. Some cupcakes have more green, others have more white, and some are covered with a pretty pastel green. And same goes with the red. You end up with lots of pastel pink that way. Never a bad thing!
New mom life is pure chaos, but I wouldn’t have it any other way. ♥
White Chocolate Peppermint Cupcakes
Yield: 14 cupcakes
Prep Time: 35 minutes
Cook Time: 22 minutes
Total Time: 3 hours, 35 minutes
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large egg whites, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon peppermint extract
- 1/2 cup (120g) full-fat sour cream at room temperature
- 1/2 cup (120ml) whole milk at room temperature
- 6 ounces (170g) white chocolate, coarsely chopped
- 1 cup (230g) unsalted butter, softened to room temperature
- ¼ cup (60ml) heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract (reduce to 1/4 tsp for less intense flavor)
- 1/8 teaspoon salt