Peppermint Cupcakes With Marshmallow Fluff White Chocolate Frosting Recipes
PEPPERMINT CUPCAKES WITH MARSHMALLOW FLUFF WHITE CHOCOLATE FROSTING
I get asked to bring these to every Christmas party I go to. Top cupcakes with crushed peppermint sticks.
Provided by Bobbie Susan
Categories Desserts Frostings and Icings Chocolate
Time 45m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat white sugar and 1 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. Mix peppermint extract, almond extract, and food coloring into creamed butter mixture.
- Whisk flour, baking powder, and salt together in a separate bowl. Mix flour mixture, alternating with 3/4 cup milk, into creamed butter mixture, ending with flour mixture, until batter is just combined. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 15 to 20 minutes.
- Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Allow melted white chocolate to cool to room temperature.
- Mix marshmallow fluff and 1/2 cup butter together in a bowl until smooth. Stir melted white chocolate into marshmallow mixture. Add confectioners sugar, 1 to 2 tablespoons at a time, to marshmallow mixture until fully incorporated; add enough milk to reach desired consistency. Transfer frosting to a piping bag or resealable plastic bag with a corner snipped and pipe frosting onto each cupcake.
Nutrition Facts : Calories 321.4 calories, Carbohydrate 45.9 g, Cholesterol 48.1 mg, Fat 14.7 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 9 g, Sodium 173.8 mg, Sugar 35.1 g
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- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and peppermint extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
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