Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Peppermint Red Velvet Cupcakes
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 385
- Total Fat
- 22 g
- Saturated Fat
- 8 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 1 g
- Sugar
- 38 g
- Protein
- 2 g
- Cholesterol
- 47 mg
- Sodium
- 127 mg
Red velvet cupcakes already have that classic red and white peppermint visual. To achieve the flavor, we add peppermint extract to the cake batter and to the vanilla frosting. Bake in red liners and decorate with red nonpareils to hit home the peppermint theme.
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 385
- Total Fat
- 22 g
- Saturated Fat
- 8 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 1 g
- Sugar
- 38 g
- Protein
- 2 g
- Cholesterol
- 47 mg
- Sodium
- 127 mg
Ingredients
For the Cupcakes:
For the Frosting:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a standard 12-cup muffin pan with paper liners. Whisk together the flour, cocoa powder, baking soda and salt in a bowl. In a separate bowl, whisk together the vegetable oil, milk, egg, granulated sugar, vinegar, food coloring and both extracts; whisk in the dry ingredients until combined.
- Divide the batter among the prepared muffin pan, then bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Remove the cupcakes to a rack to cool completely.
- Meanwhile, make the frosting: Beat the butter, confectioners’ sugar and salt with a mixer on low speed until combined, 4 to 5 minutes. Add the vanilla and peppermint extracts and beat on medium-high speed until creamy. Beat in the milk, a tablespoon at a time, until fluffy.
- Transfer the frosting to a piping bag or resealable plastic bag with a corner snipped. Pipe decoratively onto the cooled cupcakes, then sprinkle with the nonpareils.
