Tuesday, December 14, 2010

Peppermint: Christmas Cupcakes

I made these a couple years ago and they were a big hit, so here they are for all of you!

Christmas Peppermint Chocolate Cupcakes

1 cup water
4 peppermint tea bags
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt, and a pinch for egg whites
3 oz dark chocolate
1 1/2 cups sugar
1 stick unsalted butter, cut into chunks
2 eggs, separated
1/2 cup sour cream

Preheat the oven to 350 degrees F.
- Boil the water and add tea bags, allow to steep for around 10 minutes (then discard tea bags).
- In a separate bowl mix together flour, baking powder, baking soda, and salt. Set aside. 
- In a double boiler (or a make-shift one composed of two pots) over simmering water combine tea, chocolate, sugar, and butter. Stir until the mixture is smooth.
- Remove from the heat and pour into a large bowl. Whisk in egg yolks.
- Alternately add flour mixture and sour cream, beating well between additions.
- In another bowl, beat egg whites and salt until it forms stiff peaks. Fold into the batter.

Fill the cupcake papers about 2/3 full. Bake for approximately 25 minutes.

Peppermint candy frosting
1/2 cup cream cheese, softened
1 tablespoon milk
A pinch of salt
A few drops of peppermint extract
2 1/2 cups powdered sugar
1/4 cup crushed peppermint candy (I use candy canes)

- In a large bowl, blend together the cream cheese, milk, salt, and peppermint extract. Beat until smooth.
- Gradually add in the powdered sugar, mixing well after each addition.
- Fold in the crushed peppermint candy. Spread on cupcakes.

For more decoration get creative with candy canes or sprinkles. I used extra crushed candy canes this time but I have used whole mini candy canes before as decoration for these and that also works well. These are rich cupcakes. The icing is very sweet and the cupcake is moist and has a distinctive flavor. I hope some of you still have holiday parties that you can use this tasty recipe for.

Cupcakes Galore by Gail Wagman

Tata for now,
L. Mousse

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