White Chocolate Buttercream
1 cup unsalted butter, softened
6 oz. white chocolate, melted and cooled
1/2 teaspoon vanilla extract
1 1/2-2 cups powdered sugar
Pinch of salt
GF Flour Mix-
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch
Cupcakes-
Preheat oven to 350°F and line muffin tin with cupcake liners.
Combine butter and chocolate in a double boiler over simmering water. Whisk until mixture is melted and fully combined. Set aside.
In a medium-sized bowl, whisk together flour mix, cocoa powder, baking powder, baking soda, xanthan gum, and salt.
In a separate bowl, beat eggs until frothy. Add in sugar and beat until light and creamy. Mix in melted chocolate and vanilla. Beat in flour mixture in three additions, alternating with sour cream, until mixture is fully combined (batter will be fairly thick). Divide batter evenly among 12 cupcake liners. Bake 15-18 minutes, or until toothpick inserted in center of cupcakes comes out clean. Allow to cool completely.
Peppermint Ganache-
Combine butter and chocolate in a double boiler over simmering water. Stir frequently until all ingredients have fully melted and mixture is smooth and glossy. Remove from heat and add in peppermint extract and corn syrup. Set aside to thicken slightly.
Once thickened, dip tops of cooled cupcakes in ganache and refrigerate until firm.
White Chocolate Buttercream-
In a medium-sized bowl, beat butter until creamy. Add in melted white chocolate and vanilla, mixing until smooth. Gradually add in powdered sugar and salt, and continue to beat for another 1-2 minutes, until creamy and smooth. Adjust to personal taste and consistency preferences (for a stiffer, sweeter frosting, add more sugar).
For Garnishing-
Place approximately 20 hard peppermint candies in a Ziploc bag and smash candies with a hammer to break them up. Frost tops of cupcakes with buttercream and finish with a sprinkling of crushed peppermint.
Originally Submitted
6/13/2013
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