Peppermint Cupcakes With Marshmallow Fluff White Chocolate Frosting
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
58
Spice
45
Sweetness
38
Sourness
35
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
2 cups
White Sugar1 cup
Butter (softened)2
Eggs1 tsp
Almond Extract2 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Salt1 tsp
Milk (or as needed)2 cups
Sugar (confectioners')Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Line 24 muffin cups with paper liners
3
Beat white sugar and 1 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition
4
Mix peppermint extract, almond extract, and food coloring into creamed butter mixture
5
Whisk flour, baking powder, and salt together in a separate bowl
6
Mix flour mixture, alternating with 3/4 cup milk, into creamed butter mixture, ending with flour mixture, until batter is just combined
7
Spoon batter into the prepared muffin cups
8
Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 15 to 20 minutes
9
Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes
10
Allow melted white chocolate to cool to room temperature
11
Mix marshmallow fluff and 1/2 cup butter together in a bowl until smooth
12
Stir melted white chocolate into marshmallow mixture
13
Add confectioners sugar, 1 to 2 tablespoons at a time, to marshmallow mixture until fully incorporated; add enough milk to reach desired consistency
14
Transfer frosting to a piping bag or resealable plastic bag with a corner snipped and pipe frosting onto each cupcake