Description
Festive cupcakes blend peppermint buttercream with rich chocolate cake, creating winter magic. Crisp candy cane garnish and silky frosting invite holiday cheer for bakers seeking seasonal sweetness.
Ingredients
Scale
- 1 ½ cups (355 ml) all-purpose flour
- 1 cup (240 ml) granulated sugar
- ½ cup (120 ml) unsalted butter, softened
- 2 large eggs
- ½ cup (120 ml) whole milk
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- Red food coloring
- Candy canes, crushed for garnish
- Buttercream frosting
Instructions
- Preheat Preparation: Configure the oven to 350°F (175°C) and line a standard muffin tin with 12 cupcake liners, establishing the foundational setup for baking.
- Butter Blending: Utilize a stand mixer to whip unsalted butter and granulated sugar into a luxurious, pale, and airy mixture that serves as the cupcake’s rich base.
- Egg Integration: Methodically fold eggs into the butter mixture, ensuring thorough incorporation and maintaining a silky, homogeneous texture.
- Dry Ingredient Fusion: Whisk all-purpose flour, baking powder, baking soda, and salt in a separate bowl, creating a well-distributed dry foundation for the cupcakes.
- Batter Construction: Alternate adding dry ingredients and milk to the egg blend, mixing gently to create a smooth, cohesive batter without overmixing.
- Flavor Separation: Divide the batter into two portions, one enhanced with pure vanilla extract and the other transformed with peppermint extract and vibrant red food coloring.
- Marbling Technique: Artfully swirl the two contrasting batters in each cupcake liner, filling two-thirds full to allow proper rising during baking.
- Baking Process: Bake for 18-20 minutes, confirming doneness by inserting a toothpick that emerges clean from the cupcake’s center.
- Cooling Stage: Rest cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely, ensuring optimal texture and flavor development.
- Decorative Finale: Lavish each cupcake with smooth buttercream frosting and sprinkle crushed candy canes on top, creating a festive and crunchy seasonal garnish.
Notes
- Prevent Overmixing: Stir batter gently to maintain a tender, soft cupcake texture and avoid developing tough gluten strands.
- Temperature Matters: Ensure butter and eggs are at room temperature for smoother, more even ingredient incorporation and better overall batter consistency.
- Color Swirling Technique: Use a toothpick or thin knife to create delicate marbled patterns when combining vanilla and peppermint batters for a professional-looking cupcake.
- Crushing Candy Canes: Break candy canes between parchment paper using a rolling pin for uniform, fine crumbs that distribute evenly on frosted cupcakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 220
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg