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Vanilla Peppermint Cupcakes



VANILLA PEPPERMINT CUPCAKES
Sprinkles Bakery Recipe

Makes 1 dozen cupcakes

1 1/2 cups all-purpose all-purpose flour , sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/2 cup whole milk , room temperature
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
1/2 cup (1 stick) unsalted unsalted butter , room temperature
1 cup sugar
1 large egg , room temperature
2 large egg whites , room temperature
1 cup (2 sticks) unsalted unsalted butter , firm but not cold
1/8 teaspoon salt
3 1/2 cups confectioners' sugar , sifted
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/2 teaspoon milk

To make cupcakes: Preheat oven to 350 degrees. Line a 12 cup muffin tin with cupcake liners; set aside.

In a medium bowl, whisk together flour, baking powder and salt; set aside.

In a small bowl, mix together milk and extracts; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

To make frosting: In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt on medium speed until light and fluffy, about 2 minutes.

Reduce the speed to low, gradually add the confectioners' sugar and beat until incorporated. Add the extracts and milk and beat until smooth and creamy. Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add additional milk, 1 teaspoon at a time, if frosting does not have a spreadable consistency.

To frost: Scoop a generous amount of frosting on top of a cooled cupcake. Hold the cupcake in one hand and with the other hand use a small offset spatula to smooth the frosting over the entire top of the cupcake. To achieve the Sprinkles look, use the length of the spatula to create large swirls around the circumference of the cupcake. Or for a more homespun and rustic quality, use the tip of the spatula to create small ridges and waves in the frosting. Top with crushed candy canes.

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