Yay! The holiday season is finally here -- which means we can totally get away with stuffing our faces with all sorts of yummy treats. And nothing quite says Christmas like a dessert with the perfect peppermint twist -- especially this sweet White Chocolate Mocha Candy Cane Cupcakes recipe from Angie River Show.
Can you think of a more delish combo of ingredients than chocolate and mocha? It's the best. And then you go and throw peppermint in there and OMG I want to sink my teeth into these things so bad I can hardly stand it.
Of course, somehow I'm guessing it's impossible to eat just one, so I'd better pick a day when I don't have to squeeze into my skinny jeans before whipping these up.
Hmm. We have a holiday party coming up in a couple weeks that I think these would be absolutely perfect for. They're sure to be a hit with adults and kids alike -- so I can't wait to give 'em a try!
White Chocolate Mocha Candy Cane Cupcakes
2 1/2 cup cake flour
1 1/4 cup granulated sugar
3/4 tbsp baking powder
1 tsp salt
1 1/4 sticks unsalted butter
1/2 cup sour cream
4 egg whites
2 whole eggs
3/4 tbsp vanilla
1/2 white chocolate caramel liquid coffee creamer
3 sticks unsalted butter
3 tbsp white chocolate caramel liquid coffee creamer
1 tbsp hazelnut coffee powder
6 cups powdered sugar
1/2 cup dry white cake mix
2-3 tsp milk
Bright white gel food coloring
Red gel food coloring
Combine dry ingredients in a large bowl. In a separate large bowl, cream together butter and sour cream. In a medium bowl whisk together eggs, vanilla, and coffee creamer.
Add egg mix to butter/sour cream mix, beat until smooth. Slowly combine with dry ingredients until smooth. Fill liners almost full. Bake at 350 degrees for 7-12 minutes depending on size of cupcakes.
Cream slightly softened butter, creamer, hazelnut powder, and 2 cups powdered sugar in a large bowl until fully combined. Add a cup of powdered sugar, stirring smooth after the addition of each cup. Add in cake mix and slowly add teaspoons of milk until frosting reaches desired consistency.
Divide frosting into two bowls. If you've added the hazelnut powder, the frosting will be a tan color, so add a lot of white food coloring to one of the bowls until it is pretty close to white. Add red food coloring to the other half.
Fill 1 (12-inch) disposable frosting bag 1/2-3/4 full with red. Twist the top and cut an inch off the bottom. Repeat with the white frosting. Put a tip in the bottom of another 12-inch bag. Align the two colors and put them in the third bag so the ends of the bags are inside the tip. Snip off the bottom of the third bag and start piping!
What kind of cupcakes do you like to make around the holidays?
Image via Ocean/Corbis