Thursday, 18 December 2014

White Chocolate Cupcakes with Salted Peppermint Frosting

White Chocolate Cupcakes with Salted Peppermint Frosting

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.

White Chocolate Cupcakes with Salted Peppermint Frosting

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

Cupcake Ingredients:
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

Frosting Ingredients:
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

Cupcake Method:

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.

Frosting Method:

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.

White Chocolate Cupcakes with Salted Peppermint Frosting

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…


  1. Wow, your cup pies are absolutely stunning. I want to move in and eat all the food you bake :-) x

    1. Haha, I think Disneyboi would have something to say about that Charlene ! Thank you for the compliment x

  2. Ooooh mint and salt, I'd love to try that! They look so cheery too... Put a smile on my face! Thanks...

    1. It's a great combo, you should definitely try it!

  3. Very festive looking cakes and just the right kind of festive tastes too. That little bit of salt might just make me thirsty for more Christmas drink, of course, and I don't think that's such a bad thing.

  4. What incredibly fun-looking cupcakes. They remind me of a summer's day at the beach. Great cupcake cases too. Have a fab Christmas!

    1. Oh - I was kind of going for festive - but then again, I could always retweet them in the summer! Great idea, thanks Kate x

  5. Wow the decoration of the cupcakes is fantastic - so Christmassy!


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