Peppermint White Chocolate Cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking powder
  • 3/4 tsp Baking soda
  • 2 cups Cake flour
  • 3/4 tsp Peppermint extract
  • 4 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 1/2 tsp Vanilla extract, pure
  • 1 tsp Vanilla extract
  • 2 oz White chocolate
  • 1/4 cup White chocolate

• Drinks

  • 2 tsp Espresso, powder

• Dairy

  • 2 1/2 cup Butter, unsalted
  • 1 cup Buttermilk
  • 2 tbsp Heavy cream

Found on blahnikbaker.com

Ingredients

• 2 cups cake flour
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened to room temperature
• 1 cup sugar
• 2 large eggs, at room temperature
• 1 ½ teaspoons pure vanilla extract
• ¼ teaspoon peppermint extract
• 1 cup buttermilk, at room temperature
• 2 teaspoons espresso powder
• 2 ounces white chocolate, chopped and melted
• 2 cups (4 sticks) unsalted butter, softened to room temperature
• 4-5 cups powdered sugar
• 2-3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract
• ¼ cup white chocolate, melted
• Topping: Peppermint meringue kisses

Directions

• Preheat oven to 350 degrees. Line two muffin tins with cupcake liners.
• In a medium bowl, whisk together cake flour, baking powder, baking soda and salt.
• In the bowl of an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Add in eggs, one at a time, and mix until combined. Beat in vanilla and peppermint extract.
• In a small bowl,a dd the espresso powder to the buttermilk and mix to dissolve. Add ⅓ of the flour mixture and mix until just combined. Add half of the buttermilk mixture then ½ of the remaining flour, then the rest of the milk and the rest of the flour, beating well after each addition. Using a rubber spatula, fold in the melted white chocolate into the batter until well combined.
• Divide the batter into the prepared cupcake liners, filling each about ¾ of the way. Bake the cupcakes until a tester comes out clean, about 12-15 minutes. Cool for 1-2 minutes in pans before transferring to a cooling rack. Let cool completely before frosting.
• Whip butter for 6 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy.
• Add the rest of the ingredients and mix on low speed for 1 minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy and fluffy. Frost the cupcakes and top with crushed candy canes.