I first made these cupcakes at Christmas time but with Valentine's Day right around the corner, (hint, hint) they would make a sweet treat for your sweetheart. I loved the white chocolate and peppermint combination in the cake. The Swiss meringue buttercream recipe is my new favorite too. It's creamy and light and it never disappoints. White Chocolate Peppermint Cupcakes Batter 2 ounces white chocolate, melted 1 1/2 cups flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 1 teaspoon vanilla 1/4 teaspoon peppermint 1/2 cup butter 1 cup sugar 1 egg 1 egg white
Bake 18 minutes. Swiss Meringue Buttercream 6 egg whites 1 1/2 cups sugar pinch salt 2 cups butter 1/2 teaspoon vanilla Combine egg whites, sugar and salt in bowl of mixer. Put over double boiler and whisk over simmering water until sugar melts and mixture is warm. (130 degrees)
Top with a white chocolate snowflake. (or a chocolate heart) If you want to check out more of my cupcake flavors, scan through the dessert index or log into the mystoryinrecipes Facebook page.
Ciao!
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