So I LOVE Christmas. I love everything about it from the music to of course the food. And, nothing screams Christmas to me more than peppermint and candy canes, which is why I really wanted to do some sort of peppermint cupcake. My recipe search brought me to this recipe from the owner of the famous Sprinkles cupcakes. The cupcakes are so very distinctively holiday and festive that it makes me giddy. There is no way you will make these and not feel the urge to sit by the Christmas tree and play some Christmas music. This is after all the time to start getting into the holiday mood if you are not already there, and these cupcakes are the perfect recipe to get you there.
I’m sure this is not going to come as a shock to you–but these cupcakes are very pepperminty. They will perk you up and clear your sinuses from a mile away. If you bake these there is no way Santa won’t know which one your house is, so if are not a fan of this flavor this may not be the recipe for you. Lets just say there is nothing understated or demure about this recipe. It has a very in your face and loud flavor. Ipersonally happen to think it’s a nice departure from the ordinary. I would both serve and bring these to a Christmas party, and I think they would be a hit.
Sprinkles Cupcakes via Oprah
Makes 1 dozen cupcakes
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
1. Preheat oven to 350°.
2. Line muffin tin with cupcake liners; set aside.
3. In a medium bowl, mix flour, baking powder and salt; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high, until light and fluffy.
5. Gradually add sugar and beat until well combined and fluffy.
6. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
7. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk vanilla, and peppermint extract. Slowly add remaining flour mixture. Make sure everything is well blended.
8. Pour batter into paper cups.
9. Bake for about 22 to 25 minutes.
Let cool completely before 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
1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and salt on medium speed until light and fluffy, about 2 minutes.
2. Reduce the speed to low, and gradually add the confectioners’ sugar. Beat until well incorporated.
3. Add the extracts and milk and beat until smooth and creamy. If consistency is too hard; add a tablespoon of milk, one tablespoon at a time until desired consistency is achieved.
4. Pipe frosting