Remember I told you I love white chocolate and peppermint together and how Christmassy I think it is? Well, I’m using the combo again! But these cupcakes are so nice, I know you won’t mind.
The cupcakes in the recipe are made using melted white chocolate and have a lot of vanilla extract, which brings out the flavour even more. And as for the topping, it’s a peppermint flavoured buttercream. And to add a little bit of kick I’ve sprinkled on some sea salt. I tried peppermint and salt together recently and it was lovely. Because the cupcakes are sweet, the salt also helps to temper that a little bit too.
To finish, I dunked the frosted cupcakes in some crushed candy canes, for an extra minty hit and a bit of crunch. It’s a really simple recipe that you will love.
Yield: 12 cupcakes
250 grams self-raising flour
175 grams caster sugar
½ teaspoon salt
3 medium eggs
90 ml milk
1 ½ teaspoon vanilla extract
50 grams unsalted butter, melted and cooled
100 grams white chocolate, melted and cooled
100 grams unsalted butter
250 grams icing sugar
½ teaspoon peppermint extract
1-2 teaspoon milk
Red food colouring
Sea Salt to sprinkle
6 candy canes, crushed
Preheat the oven to 180C and line a 12 cupcake tin with liners.
In a bowl sift together the flour, sugar and salt. Set aside.
Whisk the eggs with the milk and vanilla. Add the cooled butter and milk chocolate, making sure they are cooled as you don’t want scrambled eggs! Beat until fully combined then add to the flour mix and with a spoon mix until the ingredients are combined. Don’t over mix.
Divide the batter equally between the 12 cupcake liners and place in the oven to bake for 15 to 10 minutes. A toothpick should come out clean from the centre of a cupcake and it should be golden brown on top. Allow to cool fully.
Beat the butter with the icing sugar and peppermint extract. When it is all combined, if it feels to stiff add a little milk until you get a spreadable consistency. Add some colouring. With a knife, spread the buttercream on top of each cupcake and then sprinkle the tops of each with a little salt (don’t overdo it!). Cover the buttercream in crushed candy canes.
And that’s it! The white chocolate cupcakes are very sweet, very vanilla. And the contrast of minty and slightly salty is very, very good! Enjoy…