Peppermint Patty

Kate thinks she lives in a full service bakery.  Tomorrow is her friend Emily's birthday so of course Kate wants to being cupcakes.  Why not?  Mom can make them.

The good news is that Kate and her friends at school and tennis are my test kitchen.  I try out all kinds of recipes on the kids (and the coaches) and I get their feedback.  I also don't have to eat quite so much myself.  It's a win win.

So, for Emily's birthday I made Peppermint Patty Cupcakes with Peppermint Buttercream.  Let me tell you this.  I don't need the kids to tell me that these are to die for.  They have a rich sour cream cake with a mini York Peppermint Patty nestled inside.  The frosting is so rich with just a hint of peppermint.  It's not too overpowering.  I didn't want it to taste like mouthwash.  I tinted the frosting with a little red food coloring to make it a pleasing pink and the end result was swoon worthy.

You need to make these.  I don't say that often but you really do.  They're perfect for the holidays.  I mean come on.  When else but during the holidays is the peppermint patty practically a food group.

Recipe:  Peppermint Patty Cupcakes with Peppermint Buttercream Frosting
(Adapted from Bakingdom)


Ingredients:

1 1/2 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup sour cream

16 to 18 mini peppermint patties (such as York), more for garnish

Directions:

Preheat the oven to 350 degrees. Line a muffin pan with paper liners; set aside.

In a medium bowl, combine the flour, cocoa, baking soda, baking powder, and salt; set aside.

In a large bowl, or the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until just combined. Stir in the vanilla.

Sprinkle 1/3 of the flour mixture into the mixing bowl and mix until just combined. Add half of the sour cream, mixing until just combined. Repeat, alternating the remaining flour in 2 more additions with the remaining sour cream in one more addition (ending on flour).

Place 1 tablespoon of batter into each prepared muffin cup. Lay a peppermint patty in each cup and press down gently. Place another tablespoon of batter on top of each patty. Bake for 15 to 18 minutes, until the tops of the cupcakes spring back lightly when touched.

Transfer to a wire cooling rack and allow to cool completely before frosting.

 For the Frosting:


Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature
1 lb. (16 ounces) confectioners’ sugar
1/4 teaspoon salt
1 to 2 tablespoons heavy cream
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
Food coloring (optional)

Directions:

To make the frosting: In a large bowl, or the bowl of a standing mixer, beat the butter for about 30 seconds. Beat in the sugar and salt until combined. Add 1 tablespoon heavy cream and whisk on high for 3 to 4 minutes, until light and fluffy. If the frosting is too thick, add more cream, 1/2 teaspoon at a time, until desired consistency is reached.

Stir in the vanilla and food coloring.