Peppermint Swirl Cupcakes
Peppermint Swirl Cupcakes
Swirl peppermint frosting on deep dark chocolate cake for an irresistible combination in this cupcake recipe.
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1 hr 20 min
Prep Time
1 hr 40 min
Total Time
12
cupcakes Ingredients
Cake
1 14 cups all-purpose flour
13 cup unsweetened dark cocoa
12 teaspoon baking powder
12 teaspoon baking soda
34 cup sugar
13 cup Land O Lakes® Unsalted Butter, softened
14 teaspoon salt
12 teaspoon peppermint flavoring
Frosting
6 large Land O Lakes® Eggs (whites only)
1 13 cups sugar
12 teaspoon salt
2 cups Land O Lakes® Unsalted Butter, cut into pieces
12 teaspoon peppermint flavoring
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.
How to make
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STEP 1
Heat oven to 350ºF. Place paper baking cups into 12 muffin pan cups; set aside.
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STEP 2
Combine flour, cocoa, baking powder and baking soda in bowl; set aside.
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STEP 3
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.
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STEP 4
Divide batter evenly among muffin pan cups. Bake 16-18 minutes or until toothpick inserted in center comes out clean. Cool completely.
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STEP 5
Heat water in saucepan until it comes to gentle boil.
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STEP 6
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.
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STEP 7
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.
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STEP 8
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.
Tip #1
A hand mixer can be used to make frosting but beating time will be longer.
Tip #2
A large resealable plastic food bag may be used for pastry bag. Cut off tip from one corner to form 1/2-inch opening.
Tip #3
Stand pastry bag up in tall glass so it stays open and makes filling easier.
530 Calories
36 Fat (g)
115 Cholesterol (mg)
270 Sodium (mg)
47 Carbohydrates (g)
1 Dietary Fiber
5 Protein (g)
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