Tuesday, March 20, 2012

Peppermint Mocha Cupcakes

If you are like me, it doesn't matter what time of year it is, peppermint mocha is always a good combination. Sometimes the barista at SB will look at you funny if its the middle of summer, but hey, if it tastes great in winter it tastes great in summer too.  I used the guise of Valentine's Day to make these and took them to school. Two days later I found myself making another batch for my roomie and her roomie from college. Yes, they are that good. (I made these a while back, but only recently wrote the post. Oddly enough, the green ones go well for St. Patrick's Day, which I spent studying at a coffee shop...)

Peppermint Mocha Cupcakes (from Annie's Eats)

2 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2-3 tsp. espresso powder
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup whole milk
1 cup strong brewed coffee
1 tsp. peppermint extract
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a medium bowl, combine the flour, cocoa powder, espresso powder, baking powder, baking soda and salt; stir together.  Combine the milk, coffee and peppermint extract in a liquid measuring cup.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars.  Beat on medium-high speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed.  Blend in the eggs one at a time.   Alternately mix in the dry and liquid ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.
Divide the batter evenly between the prepared cupcake liners.  Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean.   Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Peppermint Buttercream Frosting (from Wilton)

Makes: About 3 cups of icing.

1/2 cup solid vegetable shortening  
1/2 cup (1 stick) butter or margarine softened  
1 teaspoon clear vanilla extract (I substituted half for peppermint, be careful not to put too much in!)  
4 cups sifted confectioners' sugar (approximately 1 lb.)  
2 tablespoons milk  
Food coloring of your choice

In large bowl, cream shortening and butter with electric mixer. Add vanilla/Peppermint. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For multi-color frosting: divide frosting in two. Dye one bowl with food coloring. Fill up one side of the pastry bag with one color, and the other side with the other. 

No comments:

Post a Comment