April 05, 2006
Peppermint Bark Cupcakes
Here are the most delicious cupcakes I've ever made: Peppermint Bark Cupcakes
Pictured without frosting. As you can see, I added peppermint bark to the batter of half of the cupcakes.
Peppermint Bark Cupcakes with Vanilla Bean Buttercream Frosting
Makes approx. 28 cupcakes
Vanilla Bean Buttercream Frosting Adapted from this recipe from 52 Cupcakes.
For the cupcakes:
1 box Devils Food Moist Cake Mix, any brand - Aha! I revel at the dissaproval from food snobs of my box mix addiction! Be gone ye food snobs!
1/2 cup chopped peppermint bark
Prepare box mix directions for cupcakes. Sprinkle a few pieces of peppermint bark on top of the batter, or if you prefer, simply mix into the batter until incorporated. Be careful to not overfill your cupcake liners. Bake as directed. Let cool.
For the frosting:
Makes approx. 3 cups
1/4 cup butter
1/4 cup shortening
1/4 tsp. vanilla
1 vanilla bean, seeds removed, skin discarded (re-use those for vanilla sugar!)
1/4 tsp salt
2 cups confectioners sugar
2 Tbsp. milk
Peppermint bark, for garnish
In a large bowl, add all ingredients except for the peppermint bark. Start off at a low speed on a handheld mixer until the confectioners sugar is incorporated. Switch to med-high and beat until light and fluffy, approx. 3-5 minutes. Frost cooled cupcakes. Add peppermint bark for garnish.