Recipe for Vanilla-Peppermint Cupcakes
This cupcake recipe was on the Oprah page a while back and they are fantastic cupcakes.
This is the recipe I will use for our Earth Hour cupcakes. The frosting will be colored blue for the
ocean part and then I will color some green for the land part.
The directions seem lengthy but they aren't difficult to make, just the directions seem to me to be for someone that has never made a cupcake in their life : )
Vanilla-Peppermint Cupcakes
Recipe created by Candace Nelson,
owner of Sprinkles Cupcakes, a California based company.
Sprinkles Cupcake's Vanilla-Peppermint cupcakes are perfect for the holidays!
Ingredients:Makes 1 dozen cupcakesVanilla-Peppermint Cupcake:
1 1/2 cups all-purpose flour , sifted
1 tsp. baking powder
1/4 tsp. coarse salt
1/2 cup whole milk , room temperature
1 tsp. pure vanilla extract
1 tsp. peppermint extract
1/2 cup (1 stick) unsalted butter , room temperature
1 cup sugar
1 large egg , room temperature
2 large egg whites , room temperature Vanilla-Peppermint Frosting:
1 cup (2 sticks) unsalted butter , firm but not cold
1/8 tsp. salt
3 1/2 cups confectioners' sugar , sifted
1/2 tsp. vanilla extract
1/2 tsp. peppermint extract
1/2 tsp. milk
To make cupcakes:
Preheat oven to 350°.
Line a 12-cup muffin tin with cupcake liners; set aside.
In a medium bowl, whisk together flour, baking powder and salt; set aside.
In a small bowl, mix together milk and extracts; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy.
Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended.
Add the milk mixture; mix until just blended.
Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups.
Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes.
Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
To make frosting:
In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt on medium speed until light and fluffy, about 2 minutes. Reduce the speed to low, gradually add the confectioners' sugar and beat until incorporated. Add the extracts and milk and beat until smooth and creamy.
Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add additional milk, 1 teaspoon at a time, if frosting does not have a spreadable consistency.
To frost: Scoop a generous amount of frosting on top of a cooled cupcake. Hold the cupcake in one hand and with the other hand use a small offset spatula to smooth the frosting over the entire top of the cupcake. To achieve the Sprinkles look, use the length of the spatula to create large swirls around the circumference of the cupcake. Or for a more homespun and rustic quality, use the tip of the spatula to create small ridges and waves in the frosting.Be careful to handle the cupcake with care and not grip it too tightly, which can crush the delicate cake. In general, the less the cupcake is handled, the better. An experienced Sprinkles froster can frost a cupcake with only a few turns of the spatula!
This is the recipe I will use for our Earth Hour cupcakes. The frosting will be colored blue for the
ocean part and then I will color some green for the land part.
The directions seem lengthy but they aren't difficult to make, just the directions seem to me to be for someone that has never made a cupcake in their life : )
Vanilla-Peppermint Cupcakes
Recipe created by Candace Nelson,
owner of Sprinkles Cupcakes, a California based company.
Sprinkles Cupcake's Vanilla-Peppermint cupcakes are perfect for the holidays!
Ingredients:Makes 1 dozen cupcakesVanilla-Peppermint Cupcake:
1 1/2 cups all-purpose flour , sifted
1 tsp. baking powder
1/4 tsp. coarse salt
1/2 cup whole milk , room temperature
1 tsp. pure vanilla extract
1 tsp. peppermint extract
1/2 cup (1 stick) unsalted butter , room temperature
1 cup sugar
1 large egg , room temperature
2 large egg whites , room temperature Vanilla-Peppermint Frosting:
1 cup (2 sticks) unsalted butter , firm but not cold
1/8 tsp. salt
3 1/2 cups confectioners' sugar , sifted
1/2 tsp. vanilla extract
1/2 tsp. peppermint extract
1/2 tsp. milk
To make cupcakes:
Preheat oven to 350°.
Line a 12-cup muffin tin with cupcake liners; set aside.
In a medium bowl, whisk together flour, baking powder and salt; set aside.
In a small bowl, mix together milk and extracts; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy.
Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended.
Add the milk mixture; mix until just blended.
Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups.
Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes.
Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
To make frosting:
In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt on medium speed until light and fluffy, about 2 minutes. Reduce the speed to low, gradually add the confectioners' sugar and beat until incorporated. Add the extracts and milk and beat until smooth and creamy.
Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add additional milk, 1 teaspoon at a time, if frosting does not have a spreadable consistency.
To frost: Scoop a generous amount of frosting on top of a cooled cupcake. Hold the cupcake in one hand and with the other hand use a small offset spatula to smooth the frosting over the entire top of the cupcake. To achieve the Sprinkles look, use the length of the spatula to create large swirls around the circumference of the cupcake. Or for a more homespun and rustic quality, use the tip of the spatula to create small ridges and waves in the frosting.Be careful to handle the cupcake with care and not grip it too tightly, which can crush the delicate cake. In general, the less the cupcake is handled, the better. An experienced Sprinkles froster can frost a cupcake with only a few turns of the spatula!
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