Swirl peppermint frosting on deep dark chocolate cake for an irresistible combination in this cupcake recipe.
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1 1/4 cups all-purpose flour
1/3 cup unsweetened dark cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup sugar
1/3 cup Land O Lakes® Unsalted Butter, softened
1/4 teaspoon salt
1 large Land O Lakes® Egg
1/2 teaspoon peppermint flavoring
1/2 cup buttermilk
6 large Land O Lakes® Eggs (whites only)
1 1/3 cups sugar
1/2 teaspoon salt
2 cups Land O Lakes® Unsalted Butter, cut into pieces
Red gel food color
*Substitute 1 1/2 teaspoons vinegar or lemon juice and enough milk to equal 1/2 cup; let stand 5 minutes.
Heat oven to 350ºF. Place paper baking cups into 12 muffin pan cups; set aside.
Combine flour, cocoa, baking powder and baking soda in bowl; set aside.
Combine 3/4 cup sugar, 1/3 cup butter and 1/4 teaspoon salt in bowl; beat at medium speed until creamy. Add 1 egg and 1/2 teaspoon peppermint flavoring; continue beating until well mixed. Add flour mixture alternately with buttermilk, beating at low speed after each addition until well mixed.
Divide batter evenly among muffin pan cups. Bake 16-18 minutes or until toothpick inserted in center comes out clean. Cool completely.
Heat water in saucepan until it comes to gentle boil.
Place egg whites and sugar in bowl; place bowl over saucepan with gently boiling water. Cook, stirring often, until mixture reaches 165ºF. Remove from heat. Add 1/2 teaspoon salt; beat 5-8 minutes with heavy-duty stand mixer fitted with paddle attachment until stiff peaks form.
Add butter, a few pieces at a time, beating well after each addition (mixture may look curdled); continue beating until fluffy. Add 1/2 teaspoon peppermint flavoring; beat until mixture is smooth.
Remove 1/2 cup frosting to another bowl; stir in red food color. Spread 4 to 5 stripes red frosting inside large pastry bag, fitted with large round or open star tip, using table knife. Spoon in white frosting. Pipe frosting onto cupcakes.
- A hand mixer can be used to make frosting but beating time will be longer.
- A large resealable plastic food bag may be used for pastry bag. Cut off tip from one corner to form 1/2-inch opening.
- Stand pastry bag up in tall glass so it stays open and makes filling easier.
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