Hey everybody! So I was slightly less scatter-brained today, and I actually remembered my recipe. And my camera and everything. Check that out! So here is the recipe for these Chocolate Cupcakes with Peppermint Buttercream and Molded Peppermint White Chocolates.
You’re gonna need:
1 1/4 cups all-purpose flour
1/3 cup Dutch process cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup almond milk
1 teaspoon white vinegar
1/3 cup canola oil
3/4 cup white sugar
1 1/2 teaspoons vanilla extract
So then, you:
1. Preheat the oven to 350ºF. Line your muffin tin with nautical liners. I would link to the ones we used, but the Bake It Pretty website is down today. Try again tomorrow.
2. In a large bowl, combine the flour, baking powder, baking soda, and salt. Sift in the cocoa. Seriously, you guys, sift it. I wouldn’t say that if it wasn’t important! Now whisk this mixture together for about thirty seconds, to make sure it’s evenly mixed.
3. Pour the almond milk into a glass measuring cup and add the vinegar to it. Let this mixture sit a few minutes, until the almond milk looks slightly curdled.
4. In a medium mixing bowl, whisk together the oil and sugar until very well combined. Add the extracts. Now beat in the curdled almond milk.
5. Slowly pour the wet mixture into the dry mixture and beat with a whisk until the batter looks very smooth. Don’t worry about over-mixing; it’s better to beat it until there are no lumps left.
6. Fill your baking cups two-thirds of the way full with batter (usually about a scant quarter cup of batter per cupcake).
7. Bake at 350ºF for twenty minutes or until a toothpick inserted into the biggest cupcake comes out mostly clean. A few moist crumbs on the toothpick are absolutely fine.
Now let your cupcakes cool completely and make your frosting.
1/4 cup vegan margarine
1/4 cup non-hydrogenated shortening
2 cups vegan powdered sugar
3 tablespoons almond milk
1 teaspoon pure peppermint extract
1/2 teaspoon pure vanilla extract
Small drop of blue gel food coloring
So you’re going to:
1. With a stand mixer or hand mixer, beat the margarine and shortening until thoroughly combined and fluffy.
2. Sift in 1/3 of the total powdered sugar. Add 1 tablespoon of milk, and beat until thoroughly combined, scraping down the sides as needed.
3. Repeat this process twice more, until all of the sugar and milk are combined.
4. Add the extracts, and beat for 2-3 minutes until thoroughly combined and fluffy. The longer you beat the frosting at this point, the softer it will become. So, if you really like fluffy frosting, you can beat it for up to six minutes. If you want it to be more structural and able to hold its shape, stop after two minutes.
5. Add a very small amount of blue gel food coloring, and beat just until thoroughly combined. This stuff is potent, so start with too little and allow your frosting to get darker incrementally until the desired color is reached.
6. Add the finished frosting to a piping bag fitted with a jumbo round pastry tip. Hold the tip about 1/4 inch from the surface of the cake, and squeeze. When the icing is covering the cake, release pressure on the bag, then pull up. Let the frosting set for about five minutes, then insert a chocolate into the top of each cupcake. Serve immediately.
And, as far as the white chocolate, we used the same method described in the White Chocolate Unicorns post from a few days ago.
My chocolates ended up with some little bubbles in them, so next time I have to slam them on the counter a little harder before they set. You live and learn.
This was a fun project and it was especially satisfying because it looks pretty impressive, but it’s actually really easy to make! I hope you’re totally inspired, and I look forward to hearing about your projects.