Swirl peppermint frosting on deep dark chocolate cake for an irresistible combination in this cupcake recipe.
Story Behind the Recipe
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
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.
Read the Story Behind the Recipe
- 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.