Sunday, November 13, 2011
Candy Cane Cupcakes w/White Chocolate Buttercream
Okay so maybe I'm putting the cart before the horse being as I have Thanksgiving to deal with before BUT, I wanted to get these out of the way because I have another Christmas cupcake I want to make later.
My final college semester is winding down now with just 3 weeks left so I've had some free time to bake. I also created a spice cake for Lindor Lindt Truffles as part of their Fall contest - sort of like the contest I entered last year and won. All I want is the 7 quart mixer.....I don't need a year's supply of chocolate :) No really.....well.....okay maybe just a few bags.
So as for Candy Cane Cupcakes, these came out really nice! I figured I could make rainbow cupcakes - like I did for my daughter's 8th birthday last month, so why not candy canes? The directions for making these follow. Coming up: A nod to Breaking Dawn, Thanksgiving Cupcakes, Christmas Tree Cupcakes, Rainbow Cookies Cupcakes and Caramel Chocolate cupcakes (with Caramel White Chocolate Ganache).
Candy Cane Cupcakes
(while I do not generally use box mixes - to make it easier for you I have given you the box directions. If you want my directions let me know and I will be happy to give them to you :) )
1 box white cake mix
1/2 cup oil
1 cup buttermilk (no buttermilk? add 1 tblspn vinegar to 1 cup milk and let stand - mix and add to ingredients)
1 tspn peppermint extract
Red food coloring
Preheat oven to 350. Line cupcake pan with liners.
Mix together all ingredients. Split the batter in two and place in bowls. In one bowl, add red food coloring and mix. Now you have one bowl of white cake batter and one bowl of "red" cake batter. Start with the red batter. Place about 1 tpsn of the batter in the bottom of each liner. Then drop a teaspoon of the white batter in each liner on top of the red. Continue until each liner is about 2/3 of the way full. Bake for 15 - 20 minutes. Let cool on wire rack.
4 sticks unsalted butter, room temp
5 egg whites
1 cup plus 1 tblspn sugar
4 oz white chocolate
1 1/4 tspn pure vanilla extract
Add egg whites and sugar to mixing bowl. Whisk over pot of boiling water (like a double boiler - don't let the bowl touch the water or the egg whites will cook. Place on mixer with whisk attachment and mix on medium until contents have cooled. Add butter 1 tablespoon at a time until fully incorporated. Add vanilla. Replace whisk attachment with paddle. Melt white chocolate either in microwave or by double boiler. Let cool.
On high, mix buttercream until it becomes fluffy and smooth. Turn down to medium and add chocolate, mix for 3 minutes. Pipe onto cooled cupcakes and decorate.