Tag Archives: peppermint

Mint Hot Cocoa Cookies

Mint Hot Cocoa Cookies | Pale YellowI have turned into such a bum.  I have a green basket fully of papers that need to be dealt with and floors that need to be swept.  Plus, the turtles need a clean tank.  Instead I’ve been watching The Office nonstop and am completely distracted.  I’ve seen the show plenty of times, yet I’m not getting any work done and still laughing out loud.

Mint Hot Cocoa Cookies | Pale YellowI’ve almost made it through three seasons; I’m currently watching the one with Phyllis’ wedding and I hate it when Pam goes home with Roy.  My heart breaks for Jim each and every time.  The season finale of season two always makes me cry.  Speaking of crying, I had to suspend my Olympic-watching due to extreme emotional responses.

Mint Hot Cocoa Cookies | Pale YellowWatching the Olympics usually makes me tear up, but after the Women’s gold-medal hockey game I was a wreck.  It was such a great game and I was in a happy mood baking and running in to see all the exciting plays; and then the last 4 minutes happened.  And once the game ended and they showed all the crying faces, I was done.  I can’t imagine the physical and emotional toll of playing at level and how those women felt.  Despite the outcome, it was a great game of hockey and through my tears I was proud of the US ladies!

Mint Hot Cocoa Cookies | Pale YellowThese cookies were made in an effort to use up all the odd and end ingredients I have in my stock; specifically peppermint bits and extra chocolate chips.  It has been so cold and snowy these past two months I’ve been drinking a lot of cocoa.  Hot cocoa is best enjoyed with a splash or two of peppermint schnapps, hence the peppermint bits.

Mint Hot Cocoa Cookies | Pale YellowAnd obviously hot cocoa needs marshmallows.  These cookies are not the prettiest I’ve made, they are a tad flat, but still super chewy.  The cookies are rich and chocolatey.  There are plenty of chocolate chunks and peppermint bits, the marshmallows really add the hot cocoa flavor.  These cookies were hard to stop eating; literally, I couldn’t stop eating them!  Before winter is over, you should make these cookies!

Mint Hot Cocoa Cookies | Pale YellowTwo Years Ago – White Russian Cupcakes

Print the Recipe!

Mint Hot Cocoa Cookies
Adapted from Pioneer Woman
Yield – 30 cookies

10 tablespoons unsalted butter, room temperature
1 cup sugar
1 egg
1 1/2 teaspoons vanilla
1 cup flour
1/4 cup + 2 tablespoons cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup bittersweet chocolate chips (or whatever you have on hand)
3/4 cup mini dried marshmallows + extra for topping
1 cup peppermint bits

  1. Preheat the oven to 350 ˚F and line three cookie sheets with parchment paper.
  2. In the bowl of a stand mixer with a paddle attachment, beat together the butter and sugar until pale yellow.  Scrape the bowl and beat in the vanilla and egg; mix until well combined.
  3. Sift together the flour, cocoa, soda, and salt.  Add to the creamed butter on low speed and mix until just combined.  Beat in the chocolate chips, dried marshmallows, and peppermint bits.
  4. Use a 2-tablespoon scoop to portion the dough.  Add dried marshmallows on top.
  5. Bake for 9-11 minutes until just done.  Let cool completely on a wire rack.Mint Hot Cocoa Cookies | Pale Yellow
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Filed under Cookies

Chocolate Peppermint Roll

Chocolate Peppermint Roll | Pale YellowI should be done with holiday recipes and start posting healthful food to get 2014 started right!  However, I’m not done!  January will bring more sweet treats and Monday will bring the last holiday themed recipe.  Promise!  I’ll be so busy packing and moving all January, I’ll probably just post cocktail recipes; that sounds closer to the truth.

Chocolate Peppermint Roll | Pale YellowThe recipe was an accomplishment; I’ve never made a roll up cake before.  I’ve always loved the look of roll-up cakes but was really intimidated by baking a cake on a cookie sheet and then rolling it up.  Fear is gone!  Despite a few cracks, this cake was a piece of cake!  Pun intended.  I made this when Michelle was over helping me bake and she was all like, “I’ve made lots of roll up cakes, they’re easy!”  It was great having her on hand to lend some tips!

Chocolate Peppermint Roll | Pale Yellow2012 was the year of stacked cakes, 2013 was the year of bundt cakes, so maybe 2014 will be the year of rolled cakes.  I know I have a pumpkin one pinned for next fall and I have visions of strawberry shortcake dancing in my head.  It will probably happen!  I’ll just need to wait and see how my new kitchen is for baking; I’ve been very accustomed to my current set-up…

Chocolate Peppermint Roll | Pale YellowDid you know this cake is gluten free?  True story; naturally gluten free!  I appreciate when recipes are naturally gluten-free or vegan or dairy free without any special ingredients.  I want to build my arsenal of allergies-friendly recipes that I can whip out whenever needed without having to buy weird stuff.  Everyone deserves to eat delicious treats!

Chocolate Peppermint Roll | Pale YellowThis cake is quite delicious. The cake portion is soft and spongy with a rich chocolate flavor.  The eggs keep everything light and moist.  It’s hard to go wrong with a rich, minty whipped cream in the center!  To top of the cake there is a lovely ganache with peppermint pieces.  This type of dessert tastes as good as it looks and is a perfect center piece for any holiday table!

Chocolate Peppermint Roll | Pale YellowPrint the Recipe!

Chocolate Peppermint Roll
Adapted from Joy the Baker
Yield – 10-12 slices

6 eggs, separated
1/4 cup + 2 tablespoons sugar
4 ounces bittersweet chocolate, melted
1 teaspoon vanilla
pinch of salt
3/4 teaspoon cream of tartar

1 1/4 cup heavy cream
3 tablespoons sugar
1 teaspoon peppermint extract
1 vanilla bean, seeds scrapped out

2/3 cup heavy cream
1 cup bittersweet chocolate chips
1/3 cup Andes peppermint pieces

  1. Cake – Preheat the oven to 350 ˚F.  Grease a 17×12” cookie sheet and line with parchment paper.  Grease and flour the parchment paper.  Set aside.
  2. Separate the eggs.  Beat the egg yolks with 1/4 cup of sugar until light and fluffy, about 4-5 minutes in the bowl of a stand mixer with a whisk attachment.
  3. While eggs are beating, melt the chocolate in the microwave in 10-second intervals.  Add the chocolate in a slow stream while the mix runs on high.  The egg mixture should become even thicker.  Beat in the vanilla.  Transfer the mix to another bowl.
  4. Clean the bowl and beater well and dry.  Add in the egg whites and and a pinch of salt to the clean bowl.  Beat until frothy.  Sprinkle in the cream of tartar and remaining 2 tablespoons of sugar.  Beat until stiff peaks form.
  5. Fold the stiff egg whites into the chocolate mixture in three increments.  Fold slowly to keep the air.
  6. Pour the batter into the prepared pan and rotate the pan to spread the batter evenly. Take care to not squash the batter.
  7. Bake for 15 minutes or until the top is dry.  Let cool completely on a wire rack.
  8. Filling – While the cake is cooling make the whipped cream filling by adding the heavy cream to a bowl of stand mixer with a whisk attachment.
  9. Add in the sugar, peppermint extract, and the seeds from one vanilla bean.  Beat until the cream has stiff peaks.
  10. Allow to set in the refrigerator for about 10 minutes.
  11. Spread the whipped cream over the cooled cake.  Start rolling at the short end of the cake facing you.  Use the parchment paper to help you roll the cake.  If it cracks a bit it’s ok.
  12. Once the cake is rolled, place it in the fridge for another 10 minutes to set.
  13. Ganache – Heat 2/3 cup heavy cream in a saucepan until it begins to simmer.  Pour over the chocolate and set aside for 3 minutes.  Stir until the chocolate is melted.
  14. Assembly – Pour the ganache over the cake and push to the sides.  Sprinkle the Andes mint pieces over the top.  Refrigerate the cake for several hours to firm up before cutting.Chocolate Peppermint Roll | Pale Yellow


Filed under Cake

Peppermint Marshmallows

peppermint marshmallows | pale yellowI can’t stop with the peppermint and I still have another recipe to share with you; I’m slightly out of control.  Slightly is putting it mildly.  Yesterday morning I ate a cupcake for breakfast on my way to work.  Yep.  It’s the holidays.  But once I got to work I drank a green smoothie; they canceled each other out, right?

peppermint marshmallows | pale yellowYou know what else it out of control?  No one takes my suggestions.  Everywhere I have served these marshmallows, I have done so with a side of hot cocoa packets and NO ONE makes hot cocoa.  No one.   I don’t understand.  Marshmallows are a little weird to eat all on their own, but in hot cocoa – magical!

peppermint marshmallows | pale yellowWhen I drink hot cocoa at home I usually add a splash or two of creme de menthe because I adore chocolate + mint.  I’m not one to have marshmallows laying around the house, but their festivity and sweetness adds much to a mug of already decadent hot cocoa.  This recipe combines both loves.

peppermint marshmallows | pale yellowTo be perfectly honest, part of the reason I made these marshmallows  is the color!  There is a lot of brown on a typical cookie try, especially when forgoing decorated sugar cookies, and there needs to be some brightness to break up the chocolate.  Creamy, dreamy white marshmallows with pink on top are perfect.

peppermint marshmallows | pale yellowPeppermint marshmallows are not just Totes McGoates Adorbs; they are delicious too, obvi!  There is strong peppermint flavor from all the extract plus even more flavor from the crushed candy canes on top.  Maybe your friends and family will be more open suggestions when you make them these amazing marshmallows and serve them with hot cocoa!

peppermint marshmallows | pale yellow

Print the Recipe!

Peppermint Marshmallows
Adapted from Cookie Baker Lynn
Yield – 24 pieces

3 packages unflavored gelatin
1/2 cup cold water
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoons salt
1/2 cup water
1/2 teaspoon peppermint extract
5 candy canes, crushed
powdered sugar for dusting

  1. Grease a 9×13” pan and sprinkle with powdered sugar.
  2. Add 1/2 cup of cold water to the bowl of a stand mixer and sprinkle the 3 packages of gelatin on top.  Set aside.
  3. In a medium saucepan add the sugar, corn syrup, salt, and remaining water.  Stir until the sugar dissolves.  Heat and cook until the syrup reaches 240 ˚F.
  4. Use the whisk attachment and turn the mixer on low.  Drizzle in the hot syrup.
  5. Keep the mixer on low until the syrup is combined and then turn the mixer on high for about 15 minutes or until the marshmallow is light and fluffy.  Add in the peppermint extract and mix until well combined.
  6. Spread the marshmallow in the pan and sprinkle the crushed the candy canes on top.  Let the marshmallows set.
  7. Liberally sprinkle a surface with powdered sugar.  Use kitchen shears to cut the marshmallows into pieces.  Dip the edges in more powdered sugar to avoid sticking.
  8. Store in an airtight container.peppermint marshmallows | pale yellow


Filed under Sweet Treats

Peppermint Bark Cookies

peppermint bark cookies | pale yellow I’m a proud participant in The Great Food Blogger Cookie Swap of 2013!  I sent out 3 batches of these cookies and received 3 batches of cookies from other bloggers in return.

fbcookieswap2013_whiteI do admit, when I received my first batch of cookies from a stranger it was a little weird; usually I don’t eat food from people I don’t know.  But then I said, “What the heck?” and enjoyed a delightful cookie!  And then I shared with my roommates!

peppermint bark cookies | pale yellowI sent cookies to 3 blogs that are new to me: Whatcha Makin’ Now?, Fantastical Sharing of Recipes, and Homemade Cravings.  These ladies have created some lovely blogs with unique and interesting recipes; you should check them out!

peppermint bark cookies | pale yellowThe first batch I received was from Kat of I Want Crazy.  She sent fantastic coconut cream cookies that were quickly gobbles up by the roommates and I; I can’t wait for the recipe when she posts it!  The next batch was from Sarah at Punctuated with Food.  She sent super large, colorful cookies – so fun!  I think my third batch was lost in the shipping world because I often have a trouble receiving packages and was out of town for several days. To whoever sent the third batch thank you and I’m sorry, please let me know who you are!

peppermint bark cookies | pale yellowThis was one of the easiest doughs I have EVER worked with!  The chocolate dough was a breeze to roll out and it held its shape perfectly.  The chocolate cookies were delightful on their own without any chocolate topping.  The dough was minty and lovely.  I ate a lot of dough scraps, a lot.  I wish there was more minty flavor in the topping, so next time (and there will be a next time!) I would add a little dash of peppermint extract into the chocolate.

peppermint bark cookies | pale yellowThese peppermint bark cookies are perfect for Christmas baking!  They are lovely and festive and full of chocolate and peppermint, which seem to be the ideal holiday flavors.  Peppermint bark seems to be EVERYWHERE!  This is a fun and creative way to incorporate peppermint bark into a cookie.  I wish I had a few left to scarf down!

peppermint bark cookies | pale yellowOne Year Ago – Pecan Bark

Print the Recipe!

Peppermint Bark Cookies
Adapted from Annie’s Eats
Yield – 45 cookies

2 1/4 cups flour
1 cup cocoa, Hershey’s Special Dark
1/4 teaspoon salt
18 tablespoons unsalted butter, room temperature
2 1/4 cups powdered sugar
3 eggs
1 1/2 teaspoons peppermint extract
3/4 teaspoons vanilla
9 ounces bittersweet chocolate
2 tablespoons coconut oil
15 ounces white chocolate
crushed candy canes or peppermint candies

  1. Whisk together the flour, cocoa, and salt, set aside
  2. In the bowl of a stand mixer with a paddle attachment, beat together the butter and powdered sugar until light and creamy on high speed.  Beat in the eggs and extracts.  Scrape the bowl as needed.
  3. On low speed, add the dry ingredients until just combined
  4. Wrap the dough in a disk in plastic wrap.  Refrigerate for 2 hours or overnight.  The dough is very soft.
  5. Preheat the oven to 325 ˚F and line baking sheets with parchment paper.
  6. Flour your surface and roll the dough into a thickness of 1/4″ and cut into 3-inch circles.
  7. Bake for 9-10 minutes or until set.  Let cool on the pan for 5 minutes and then cool completely on a wire rack.
  8. In the bowl of a double boiler, melt the bittersweet chocolate with one tablespoon of coconut oil.  Use an offset spatula to spread a thin layer on the top of each cookie.  Allow the chocolate to harden by placing the cookies in the refrigerator for 15 minutes.
  9. Melt the white chocolate in a clean double boiler with one tablespoon of coconut oil.  Use a teaspoon to spread white chocolate on each cookie.  Sprinkle the tops with crushed mints.
  10. Let harden in the refrigerator before packaging.peppermint bark cookies | pale yellow


Filed under Cookies

Mint Chocolate Milanos

mint chocolate milanos // pale yellow

My spacial reasoning skills are not strong, not strong at all.  These cookies appear in about four different sizes, yet when I was piping them out, they all seemed “close enough.”  I keep a ruler (a clean, only used for baking ruler) in the kitchen to help with accuracy in baking.  I’m not saying these cookies need a ruler, but it would have helped me judge size a whole lot better.

mint chocolate milanos // pale yellow

I was in the mood to make some cookies because I wanted to bake something simple.  Homemade milanos are not the simplest of cookies, but they are extremely tasty.  Sandwich cookies always make me feel a little guilty, two cookies for the price of one PLUS a filling – bonus!  But hey, it’s okay.

mint chocolate milanos // pale yellow

I gave these cookies to Nicole because she had been out of work for a week due to an injury.  Usually we eat lunch together on Mondays and Thursdays, and I’ve missed her.  She enjoyed the cookies tremendously and I hope the cookies help her heal faster.  I enjoyed the cookies tremendously too.

mint chocolate milanos // pale yellow

A little secret – I had only a few cookies left to share because I ate so many, whoops, sometimes that happens.  It’s a good cookie.  This cookie has plenty of cooling mint flavor and a lovely chew.  I love the little bit of chocolate in the middle, it’s still nice and soft.  The cookie is not crispy like store-bought milanos, but chewy.  It’s a good thing!

mint chocolate milanos // pale yellow

One Year Ago – Chocolate Chip Cookie Dough Balls

Print the Recipe!

Chocolate Mint Milano Cookies

adapted from Sacramento Street

Yield – 24 cookies of varying sizes…

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

2 1/2 cups powdered sugar

6 egg whites

2 1/2 tablespoons vanilla

1/2 tablespoon peppermint extract

1 1/2 cups cups flour

1/2 cup heavy cream

8 ounces semisweet chocolate chips

1/2 tablespoon peppermint extract

  1. Preheat the oven to 350 F.  Line 3 cookie sheets with parchment paper.

  2. Beat together the butter and sugar in the bowl of a stand mixer with a paddle attachment on low speed.  Beat until just combined and then turn to high speed and beat until light and fluffy.

  3. On medium speed beat in the egg whites one at a time.  Scrape the bowl as needed.

  4. Beat in the vanilla and peppermint extracts until everything is well combined.

  5. Mix in the flour until just combined.

  6. Use a piping bag to pipe small ovals on the parchment paper at least 2 inches apart, the dough spreads a lot, so leave space.  The smaller the better, think about 1 inch long and 1/2 inch wide.

  7. Bake for 10 minutes or until the edges are golden brown.

  8. Cool on the baking sheet and then match pairs by size.  Set aside to fill.

  9. To make the chocolate filling, first scald the cream in a small sauce pan.  Pour over the chocolate chips and allow to sit for 1 minutes.

  10. Stir until all the chocolate is melted and then stir in the extract.  Let sit for 10-15 minutes to firm up.

  11. Use a spatula to spread a layer of chocolate on the bottom of one of the cookie pairs.  Match the bottoms together and allow to harden.mint chocolate milanos // pale yellow


Filed under Cookies

Candy Cane Cheesecakes

Candy Cane Cheesecakes // Pale Yellow

One last holiday recipe, it’s January 11th and I’m finally done posting all my Christmas cookie and holiday treat recipes.  I would say it’s time for some healthy, whole foods, because it is time, buuuuuut that’s not happening at my house.  There is still plenty of dangerous baking going on around here; January has a quite a few birthdays that simply require cupcakes.

Candy Cane Cheesecakes 6

My New Year’s Resolution is simple – each month I will pick one area of my life and focus on improving that area for the month.  This month it is working out.  My goal, not resolution, is to run or workout at least three times a week with another walk or two thrown in.  Right after a good sweat I feel fantastic, but trying to motivate myself is another story…

Candy Cane Cheesecakes // Pale Yellow

If you have been following the blog since the summer, you hopefully haven’t noticed the sad excuse for a Recipe Index.  It was not well organized or maintained.  This past week I’ve been working to update things, SO GO THERE NOW!!!!  It’s not fancy, but it has a picture each recipe I’ve posted with a link.  It’s a Pinterest board of me.

Candy Cane Cheesecakes // Pale Yellow

These cupcakes were made for the dessert tray at my family Christmas party.  My dad’s side of the family always meets up on a non-holiday day to celebrate Christmas and it’s kind of awesome – family, food, and drinks without the obligations of the actual holiday.  Also on the tray were naughty bars and gingerbread cupcakes, please notice this week’s blogging theme.

Candy Cane Cheesecakes // Pale Yellow

The candy cane cheesecakes are not in-your-face minty.  They have the sweetness and peppermint-ness of candy canes, not mint leaves.  The crust is perfectly crunchy and provides contrast to the silky cheesecake on top.  A little swirl of rich, creamy, decadent chocolate ganache never hurt anyone and it pulls the mini cheesecakes all together.  Keeping the cheesecakes in individual cupcake wrappers make these desserts super easy to serve for a party!

Candy Cane Cheesecakes // Pale Yellow

One Year Ago: Vanilla Cupcakes with Peanut Butter Frosting

Print the Recipe!

Candy Cane Cheesecakes
Adapted from Annie’s Eats
Yield – 24 cupcake size cheesecakes

2 cups (2/3 of a package) Oreo cookie crumbs
4 tablespoons unsalted butter, melted
2 tablespoons sugar
12 ounces cream cheese, room temperature
1/2 cup sour cream
2/3 cup sugar
1 egg
1 teaspoon peppermint extract
pinch of salt
5 crushed candy canes
4 ounces bittersweet chocolate
1/2 cup heavy cream
1 tablespoon unsalted butter, room temperature
3 broken candy canes for garnish

  1. Preheat the oven to 350 F.  Place cupcake liners into 24 cupcake tins.
  2. Crush the oreos into small grounds.  Mix with 4 tablespoons of unsalted, melted butter and 2 tablespoons of sugar.
  3. Place 1 tablespoon of the oreo mixture into each cupcake liner.  Press down firmly to make a solid bottom.
  4. Bake for 10 minutes.
  5. Meanwhile, make the cheesecake mixture.  Beat together the cream cheese and sour cream until light and fluffy.
  6. Beat in the egg, sugar, salt, and peppermint extract.  Make sure the mixture is well mixed.  Fold in the crushed candy canes.
  7. Reduce the oven to 300 F and scoop 2 tablespoons on the mixture on top of each oreo bottom.
  8. Bake for 20 minutes or until the tops are set.
  9. Let cool completely in the fridge.
  10. To make the ganache garnish – Bring the heavy cream to a simmer and pour over the bittersweet chocolate.
  11. Allow the chocolate to sit and then whisk until melted.  Whisk in the butter.
  12. Let cool completely whisking every few minutes.
  13. Pipe onto the chilled cheesecakes and place a piece of candy cane on top.Candy Cane Cheesecakes // Pale Yellow


Filed under Desserts

Chocolate Cupcakes with White Chocolate Peppermint Buttercream

Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow

Merry Christmas!! Many of you have seen these cupcakes before, but few of you have had the opportunity to eat them.  I made these cupcakes not for a birthday or holiday party, but to use for my Christmas card this year.

Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow

This is the card I sent out to my friends and family, cheesy and awesome all in one!  Everyone sends out cards with their adorable children on the front, so I thought I would send out a card with my blog baby.  Kind of not the same thing, but I think it’s hysterical!

Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow

These cupcakes are quite tasty!  I used my favorite dark, rich, and moist chocolate cupcake recipe.  I only made 9 cupcakes because I didn’t want there to be waste, double the recipe as needed.

Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow

The frosting uses my favorite – Swiss meringue buttercream – as a base with melted white chocolate and plenty of peppermint extract.  I’ll admit, I’m not the biggest fan of white chocolate, but there are occasions when white chocolate is the right choice, this is one of them.  The buttercream is silky smooth with delicate flavor from the white chocolate and the minty glow from the peppermint extract.  This is one of best frostings I have made, perfectly creamy and not to sweet.

Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow

Altogether, the cupcake is a Christmas miracle in every bite!  It may be too late to make these for your holiday get together, but save the recipe for next year.

Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow

No worries, this is only a short break from the cookie marathon!  This week and next week will feature the rest of the cookies I’ve made for cookie platters.  If you missed the previous cookie posts, here they are: Pumpkin Truffles, Candy Cane Truffles, Peppermint Blossoms, Eggnog Cookies, and Pecan Bark.

Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow

I would like to wish you and your families a very Merry Christmas!  I hope the next few days are filled with delicious food, family, friends, joy, and lots of love!

Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow

Print the Recipe!

Chocolate Cupcakes
Yield – 9 cupcakes
Adapted from Chocolate Cupcakes with Vanilla Frosting

3/4 cup flour
1/3 cup cocoa, I used Hershey’s Dark
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/4 cup vegetable oil
1 teaspoon vanilla
1/4 cup whole milk
1/3 cup hot water

  1. Preheat the oven to 350 F.
  2. Add the flour, cocoa powder, sugar, soda, powder, and salt into the bowl of a stand mixer.  Mix together on low with the paddle attachment.
  3. Beat together the eggs, oil, vanilla, and milk in a small bowl and add to the dry ingredients.
  4. Mix until just combined and then scrape down the sides.  Turn on the mixer and add the hot water slowly until well combined.
  5. Fill 9 cupcakes liners with a basic ice cream scoop and bake for 15 minutes or until a toothpick inserted into a cupcake comes out clean.  Cool completely on a wire rack.

White Chocolate Peppermint Swiss Meringue Buttercream
Adapted from Brave Tart

2 1/2 ounces egg whites
2 1/2 ounces sugar
1/4 teaspoon Kosher salt
1 cup (2 sticks), room temperature
1 cup white chocolate chips
1 teaspoon peppermint extract
optional – red food coloring, green sprinkles

  1. Combine the egg whites, sugar, and salt in the bowl of a stand mixer.  Place the mixing bowl in a double boiler.  The pot only needs to have a thin layer of simmering water.
  2. Whisk the egg whites frequently while they heat.  Cook until the mixture is no longer gritty.
  3. Attach the bowl to the mixer and whisk on high speed for 6-10 minutes or until the bowl is cool to the touch.  The egg whites should have whipped into a stiff, shiny, meringue.
  4. Add the white chocolate to a bowl and place over the pot of simmering water.  Stir until the chocolate chips are melted.  Allow to cool.
  5. With the mixer still going on medium speed, add in the butter 1 tablespoon at a time.  The frosting may get a little loose, but just keep beating, it will all come together and get stiff.
  6. Pour in the cooled, melted chocolate and the peppermint extract, beat until combined and smooth.
  7. Add streaks of red food coloring to the inside of a piping bag using a paint brush.  Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow
  8. Carefully add the frosting inside and pipe on top of the cupcakes.  Add green sprinkles and decorate as desired.Chocolate cupcakes with white chocolate peppermint buttercream // pale yellow


Filed under Cupcakes