Start the holiday season off right with these delicious winter cupcakes– my current solution to all things stressful about the season. Bake them for your grandma, as a present for a friend, or as a way to avoid talking to your crazy uncle on the night of your holiday dinner. We’ve all been there. Whatever the case, here’s what you need to get started:
2 ½ cups sifted cake flour
1 tsp baking soda
½ tsp salt
4 ounces white chocolate, finely chopped
½ cup boiling water
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 tsp peppermint extract
1 cup buttermilk
6 ounces white chocolate, finely chopped
12 ounces (1 ½ cups) cream cheese, softened
3 tbsp butter, softened
¾ tsp peppermint extract
3 cups confectioners sugar
Cool the cakes on wire racks or folded kitchen towels for about 30 minutes. Turn them out onto the racks and peel off the paper and turn them back the right way up to cool completely.
White Chocolate Frosting Directions: In the top of a double boiler or a heatproof bowl, melt the white chocolate over hot, not simmering, water, stirring often. Remove from the heat once melted and let cool to lukewarm. Transfer the melted white chocolate to a large bowl, and add the cream cheese, butter and peppermint. Beat together at medium speed until you have a smooth sauce. Add the confectioners sugar and beat until smooth.
