Four days, time to get creative


Sprinkles Vanilla-Peppermint Cupcake

Sprinkles Vanilla Peppermint Cupcakes
Makes 1 dozen cupcakes

Vanilla-Peppermint Cupcake:

  • 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

Vanilla-Peppermint 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

To make cupcakes: Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.
In a medium bowl, whisk together flour, baking powder and salt; set aside.
In a small bowl, mix together milk and extracts; set aside.

In the bowl of an electric mixer fitted with the paddle attachment,
cream butter on medium-high speed, until light and fluffy. Gradually
add sugar and continue to beat until well combined and fluffy. Reduce
the mixer speed to medium and slowly add egg and egg whites until just
blended.

With the mixer on low, slowly add half the flour mixture; mix until
just blended. Add the milk mixture; mix until just blended. Slowly add
remaining flour mixture, scraping down sides of the bowl with a
spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to
oven and bake until tops are just dry to the touch, 22 to 25 minutes.
Transfer muffin tin to a wire rack and let cupcakes cool completely in
tin before icing.

To make frosting: In the bowl of an electric mixer fitted with
the flat beater, beat the butter and salt on medium speed until light
and fluffy, about 2 minutes.

Reduce the speed to low, gradually add the confectioners' sugar and
beat until incorporated. Add the extracts and milk and beat until
smooth and creamy. Do not overmix or the frosting will incorporate too
much air; it should be creamy and dense, like ice cream. Add additional
milk, 1 teaspoon at a time, if frosting does not have a spreadable
consistency.

To frost: Scoop a generous amount of frosting on top of a cooled
cupcake. Hold the cupcake in one hand and with the other hand use a
small offset spatula to smooth the frosting over the entire top of the
cupcake. To achieve the Sprinkles look, use the length of the spatula
to create large swirls around the circumference of the cupcake. Or for
a more homespun and rustic quality, use the tip of the spatula to
create small ridges and waves in the frosting.

Be careful to handle the cupcake with care and not grip it too tightly,
which can crush the delicate cake. In general, the less the cupcake is
handled, the better. An experienced Sprinkles froster can frost a
cupcake with only a few turns of the spatula!

Top with crushed candy canes!

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