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1/2 tsp. salt
Frosting:
1 1/2 C. granulated sugar
1 1/2 C. heavy cream
6 Tbsp. butter, softened
1 1/4 C. powdered sugar, sifted
Cupcake batter:
2 lg. eggs
1/4 tsp. vanilla extract
1 1/3 C. all-purpose flour
3/4 C. milk
1/4 tsp. peppermint extract
1 tsp. Clabber Girl Baking Powder
1 tsp. vanilla extract
Green food coloring
1 tsp. Clabber Girl Baking Soda
1 tsp. peppermint extract
Mint chocolate candies for garnish
1/2 C. cocoa powder
3/4 C. water
Preheat oven to 350° F. Line muffin pans with paper baking cups.
In a large bowl, whisk flour, baking powder, baking soda, cocoa powder and salt. In a separate bowl, cream sugar and butter until smooth. Add eggs, milk, vanilla and peppermint. Mix until blended. Add flour mixture, alternating with the water, beginning and ending with flour mixture. Divide batter evenly among the pans.
Bake at 350° F for 18 to 20 minutes or until a toothpick inserted in the center of cake comes out clean. Cool in the pan for 10 minutes, then transfer to wire rack to cool completely.
Frosting: Beat all ingredients in a large, chilled bowl until stiff peaks form. Pipe onto cooled cupcakes and garnish with mint candies.
1/2 tsp. salt
Frosting:
1 1/2 C. granulated sugar
1 1/2 C. heavy cream
6 Tbsp. butter, softened
1 1/4 C. powdered sugar, sifted
Cupcake batter:
2 lg. eggs
1/4 tsp. vanilla extract
1 1/3 C. all-purpose flour
3/4 C. milk
1/4 tsp. peppermint extract
1 tsp. Clabber Girl Baking Powder
1 tsp. vanilla extract
Green food coloring
1 tsp. Clabber Girl Baking Soda
1 tsp. peppermint extract
Mint chocolate candies for garnish
1/2 C. cocoa powder
3/4 C. water
Preheat oven to 350° F. Line muffin pans with paper baking cups.
In a large bowl, whisk flour, baking powder, baking soda, cocoa powder and salt. In a separate bowl, cream sugar and butter until smooth. Add eggs, milk, vanilla and peppermint. Mix until blended. Add flour mixture, alternating with the water, beginning and ending with flour mixture. Divide batter evenly among the pans.
Bake at 350° F for 18 to 20 minutes or until a toothpick inserted in the center of cake comes out clean. Cool in the pan for 10 minutes, then transfer to wire rack to cool completely.
Frosting: Beat all ingredients in a large, chilled bowl until stiff peaks form. Pipe onto cooled cupcakes and garnish with mint candies.