Tuesday, 20 December 2016

Double Peppermint Cupcakes

Peppermint exact and peppermint creamer are used both in the cupcake batter and frosting for a double peppermint dose. Thank you Roxana's Home Baking



1/2 cup butter, room temperature
1 cup granulated sugar
2 eggs
1/2 teaspoon peppermint extract
2 cups all purpose flour
1 1/2 teaspoons baking powder
2/3 cup International Delight peppermint coffee creamer
1 1/2 cups butter, room temperature
4 1/2 cups powdered sugar
1-2 drops peppermint extract
2-4 tablespoons International Delight peppermint coffee creamer


  • Heat the oven to 350F. Line 14-15 cupcake cups with paper cups. 
  • Set aside.
  • Beat together the butter and granulated sugar until light and fluffy 
  • Stir in the peppermint extract and the 2 eggs, beating well after each addition.
  • Alternately, stir in the flour and baking powder with the peppermint creamer. 
  • Stir until just combined.
  • Spoon the batter into the prepared baking cups and bake in preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
  • Remove the cupcakes from the oven and cool completely on a wire rack before frosting them.
  • When the cupcakes are cooled, make the frosting.
  • Beat the butter until light and fluffy 
  • Stir in few drops of peppermint extract and 2 tablespoons for peppermint creamer.
  • Gently beat in the powder sugar, a little at a time.
  • When all the sugar is added, beat well
  • If you think your frosting is too thick, add a few more teaspoons of peppermint creamer until you reach desired consistency.
  • Spoon the frosting into a piping bag fitted with a frosting tip and frost the cooled cupcakes. 

 

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