Fluffy Peppermint White Cupcakes
Earth Balance Buttery Sticks adds a delightful touch of richness
to these exquisite cupcakes that are flavored with a light touch of peppermint
in the cake and frosting. I garnished them with a light sprinkling of an all
natural peppermint flavored sugar and
matching colored candy beads for a splash of holiday fun. These holiday cakes
are delicious and will impress everyone.
makes
22 cupcakes
Ingredients:
- 1-1/2 tablespoon vinegar
- 1 ½ cups Earth Balance Soy Milk--approx 1 tablespoon will be left for the frosting (divided use)
- 2 1/8 cups organic unbleached flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 - 1/8 cups organic pure cane sugar
- 1-½ cups Earth Balance Buttery Sticks, divided use (1/2 cup melted for the cake batter and 1 cup softened for frosting)
- 1 ¼ tsp. vanilla extract
- 1-½ tsp. peppermint extract, divided use (1/2 teaspoon for cake batter and 1 teaspoon for frosting)
- 3 cups confectioners' sugar, divided use—read frosting directions
Directions for cupcakes:
Preheat the oven to 350ยบ. Line cupcake pans with paper cupcake liners
and set aside.
Place the vinegar in the bottom of a liquid measuring cup and fill the cup with Earth Balance Soy Milk to equal 1 ½ cups. Important--reserve the leftover soy milk for making the frosting. Stir well and set aside (don’t worry if mixture curdles).
In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the Earth Balance soy milk mixture, ½ cup melted Earth Balance Buttery Sticks, vanilla, and peppermint extract. Add the wet to the dry ingredients and beat until smooth (about 2-3 minutes) using a mixer, stopping once to scrape down the sides of the bowl.
Fill each muffin cup with approx ¼ cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.
Let cool in the pans for 5 minutes, and then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.
Place the vinegar in the bottom of a liquid measuring cup and fill the cup with Earth Balance Soy Milk to equal 1 ½ cups. Important--reserve the leftover soy milk for making the frosting. Stir well and set aside (don’t worry if mixture curdles).
In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the Earth Balance soy milk mixture, ½ cup melted Earth Balance Buttery Sticks, vanilla, and peppermint extract. Add the wet to the dry ingredients and beat until smooth (about 2-3 minutes) using a mixer, stopping once to scrape down the sides of the bowl.
Fill each muffin cup with approx ¼ cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.
Let cool in the pans for 5 minutes, and then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.
Peppermint Frosting Directions:
In a large mixing bowl,
using an electric mixer, cream the softened Earth Balance Buttery Sticks until
fluffy, about 2-3 minutes. Add in 1 cup
of the confectioners' sugar and the peppermint extract, beating until
smooth. Gradually add in the remaining powered
sugar with then adding enough Earth Balance Soy Milk and beat until
thick and smooth. Frost completely cooled cupcakes
and if desired, garnish with natural flavored peppermint cane
sugar and matching pearl candies for that “Wow” effect!
.
