Christmas is around the corner, and there is so much to do! Baking, shopping, and decorating the house. This time of year is the most wonderful because I get to reflect on my accomplishments and celebrate life with my family and friends. We celebrate the birth of Jesus Christ and thank him for his sacrifices, and I thank my loved ones for all they have done for me with gifts and baked goodies. This week, I would like to share another one of my favorite recipes from my kitchen to yours. About four years ago, when I had my online bakery, I created a cupcake recipe that matched the feeling of Christmas. When it’s the holiday season, you feel grateful, blessed, kindness, and love, and of course, flavors like peppermint. For those of you who don’t know, peppermint and chocolate are my favorite holiday flavors. I probably drink about a dozen peppermint mochas during December. If you want to try a different dessert this holiday season and put a smile on your guests’ faces, here’s a cupcake recipe everyone will love.

Destiny’s White Chocolate Peppermint Cupcakes

Cupcake Ingredients: Makes 12 Cupcakes

• 1 cup + ½ teaspoon of cake flour (use Pillsbury Softasilk brand or King Arthur)
• ½ cup of all-purpose flour
• 1 ¼ teaspoon of baking powder
• 1 stick of salted butter
• 1 cup of granulated sugar
• 2 large eggs
• 2 tablespoon of McCormick’s vanilla extract
• 1/3 cup of milk (2% or whole milk works best)
• 1/3 cup of heavy cream

Directions:

1. In a bowl, whisk together the flour and baking powder. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, blend the sugar and butter until light and fluffy, about 2 min. Add the eggs and vanilla extract and mix to incorporate fully.
3. Switch to low speed. Gradually add the flour mixture in 2 batches, beating just until combined, stopping to scrape down the sides and bottom of the bowl as needed. Do not overbeat.
4. In a liquid measuring cup, whisk together the milk and heavy cream.
5. Pour milk and cream mixture slowly while the dry ingredients are being incorporated with the wet ingredients.
6. Mix batter until it is smooth and blended well.
7. Preheat the oven at 350 degrees Fahrenheit.
8. Place 12 cupcake papers into the pan. Fill liners with cupcake batter 2/3 of the way.

Baking tip: Use a cookie scooper or a cake batter dispenser to fill the cupcake liners evenly.

9. Bake cupcakes for 20-25 minutes. Time may vary depending on the type of oven you have.
10. While the cupcakes are in the oven, prepare the filling.

Pastry Cream Filling: Makes 1 cup of Filling

• ¼ cup of salted butter
• ¼ cup of vegetable shortening
• 2 cups of confectioners sugar (powdered sugar)
• 3 tablespoons of heavy cream
• 2 teaspoons of vanilla bean paste (You may substitute with vanilla extract)
• 1 teaspoon of peppermint oil or extract. (Please measure peppermint extract precisely; you do not want to overwhelm your taste buds with peppermint flavoring).

Filling Directions:

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined.
2. With the mixer on low speed, gradually add the confectioners sugar and continue beating until light and fluffy — about two minutes.
3. Add the vanilla and beat to combine.
4. Add one teaspoon of peppermint flavoring and beat to combine.
5. Set aside at room temperature until ready to use.
6. Make buttercream while cupcakes are cooling.

White Chocolate Buttercream Frosting

• 1 cup of salted butter (2 sticks)
• 2 cups of confectioners sugar (powdered sugar)
• 6 ounces of melted white chocolate chips
• 3-5 tablespoons of heavy cream

Frosting Directions

1. Place about half the bag of white chocolate chips in a safe microwave bowl.
2. Melt the chocolate in a thirty-second interval and stir each time.
3. In the bowl of the stand mixer, cream butter, and powdered sugar until smooth.
4. Add two teaspoons of the heavy cream in the bowl with the melted chocolate and stir.
5. Add the remaining heavy cream into the bowl of the mixer.
6. Blend ingredients together until it’s light and fluffy.
7. You may separate the frosting into multiple bowls so you can add gel food coloring.

Continuation of Cupcake Directions

1. Remove the cupcakes from the pan only if they are cooled. Place parchment paper on your kitchen island or wherever you are working.
2. Use a small knife or cupcake corer to remove the center of the cupcake.
3. Using a piping bag or tablespoon, fill in the center of the cupcake with the pastry cream.
4. Place the white chocolate buttercream into a pastry (piping) bag fitted with any style tip you like to frost the cupcakes. My favorite piping tip is an open star tip.
5. Use Christmas color sprinkles, candies, or fondant to decorate the cupcakes.

Merry Christmas, Everyone!  I hope these cupcakes are a big hit at your holiday parties and family gathering this holiday season.

Photo by Destiny Constantin

Photo by Destiny Constantin

Photo by Destiny Constantin