White Chocolate Cupcakes with Peppermint Buttercream

• Vegetarian

• Refrigerated

  • 2 inch Eggs, large

• Condiments

  • 1 tbsp Vanilla extract or vanilla bean paste

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 cup Cake flour
  • 1 Food coloring, red
  • 2/3 cup Granulated sugar
  • 3/4 tsp Peppermint extract
  • 2 cups Powdered sugar
  • 1/2 tsp Salt
  • 3/4 cup White chocolate chips

• Oils & Vinegars

  • 1/2 tsp Vegetable oil

• Dairy

  • 14 tbsp Butter
  • 1 cup Buttermilk
  • 2 tbsp Heavy cream

• Desserts

  • 1 Candy canes

Found on thechunkychef.com

Description

Directions

• Preheat oven to 350 degrees F. Place liners in a standard size muffin pan and set aside.
• Place white chocolate chips in a microwave safe bowl and drizzle with vegetable oil. Microwave, 15 seconds at a time, stirring after each microwaved time, until chocolate is 90% melted. Stir to melt the rest of the chocolate, until smooth, and set aside to cool.
• Add butter and sugar to the bottom of a stand mixer and beat on MED HIGH speed until fluffy and light in color, about 2-3 minutes.
• Add in eggs, one at a time, scraping down the sides of the bowl as needed.
• Beat in the cooled white chocolate and vanilla extract.
• To a medium mixing bowl, add both flours, baking powder and salt. Whisk to combine.
• Add in flour, one third of the mixture at a time, and alternating with the buttermilk, on LOW speed until just combined. Scraping the sides of the bowl as needed.
• Using a large cookie scoop or one third measuring cup, scoop the batter into the paper liners, filling them about 2/3 (two thirds) of the way full.
• Bake approximately 25-30 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
• Cool in muffin tin for 2 minutes, then remove to a cooling rack to cool completely.
• FOR THE FROSTING:
• Add butter to the bowl of a stand mixer and beat on MED HIGH for about 4-5 minutes, until very light and fluffy.
• Add in powdered sugar and beat on LOW until combined.
• Mixture will look very dry.
• Add heavy cream and peppermint extract and beat on LOW until smooth and silky.
• Add food coloring, if using.
• Turn mixer speed up to MED or MED HIGH and beat for several minutes, until light and airy.
• Spoon into pastry bag fitted with a decorating tip (I used an open star tip) and pipe onto cooled cupcakes.
• Sprinkle with crushed candy canes or sprinkles.