I love trying new recipes from the Cupcakes! cookbook. I baked the chocolate cupcakes with peppermint icing for the first time on Christmas Eve. I received raving reviews and decided to bake them again for New Year's Eve. To view the recipe for the chocolate sour cream cupcake batter that I used for this recipe, check out my previous blog entry for birthday cupcakes.
Chocolate Sour Cream Cupcakes
Recipe makes 12 big-top cupcakes
Close-up of chocolaty goodness Peppermint Icing Ingredients:
- 2 1/2 cups powdered sugar
- 1/4 cup (1/2 stick) unsalted butter
- 6 tablespoons water
- 1/4 teaspoon peppermint extract
- 1/2 cup crushed peppermint candy
Ingredients in a nutshell.
Sift the powdered sugar into large bowl.
Heat butter and water in saucepan over medium-low heat until butter melts. Remove pan from heat and stir in peppermint extract.
Pour warm mixture over powdered sugar.
Whisk vigorously!
The icing will be soft but thick enough to cling to the top of the cupcakes.
Crush your peppermint candies into tiny pieces.
Frost cupcake and sprinkle crushed peppermint candy on top of the icing.
Enjoy each and every bite.Bon Appetit!
These look soooooo delicious! The peppermint is calling my name. Oh, I just can't get enough of anything peppermint.
ReplyDeletemmmmm
ReplyDeleteGreat idea for those left-over Christmas candy canes.