New Year Special: Peppermint White Chocolate Cupcakes: Vanilla Bean Cupcakes with Peppermint White Chocolate Ganache Whipped Buttercream Frosting

Part of New Year Baking: It is a Vanilla bean cupcakes with Peppermint white chocolate ganache whipped buttercream frosting

Ingredients:
(Makes 9 standard cupcakes)
Vanilla Bean Cupcakes:

• Flour – 120gm
• Butter – 100gm
• Sugar – 100gm
• Eggs – 2 large 
• Baking powder – 1 teaspoon
• Vanilla Bean – 1/2 pod
• Milk – 60ml

Peppermint – White Chocolate Ganache Whipped Buttercream Frosting

• Peppermint extract- 1/2 teaspoon (add more for a stronger flavour)
• White Chocolate – 70gm
• Heavy Cream – 50ml
• Butter – 100gm 
• Icing Sugar – 200-250gm 

Method:
Vanilla Bean Cupcakes:

• Preheat the oven to 180 degrees celsius. Line the muffin tin with cupcake liners. 
• Cream the Butter and sugar until light and fluffy. 
• Beat in one egg at a time, Sift the flour and baking powder into the mixture. 
• Add the Vanilla bean into the milk and add it to the batter. 
• Mix it all until completely mixed. 
• Fill the cupcake liners to about 2/3 of the batter and bake for 15-20 minutes. 
• Check from about 18 minutes to see if baked. 
• Once baked, let it cool on a cooling rack. 

Peppermint- White Chocolate Ganache Whipped Buttercream Frosting

• Chop the white chocolates and keep it in a bowl, heat the cream and pour it on the chopped chocolate. Let it sit for a couple of minutes and mix it well with a whisk to mix it completely. Let it cool down.
• In a large bowl, cream the butter, peppermint extract and half of the icing sugar. 
• Add the white chocolate ganache and whip it. 
• Add the rest of the icing sugar and a dash of milk for a smoother consistency and whip with an electric mixer for a couple of minutes and frost away!
• Garnish with a few silver balls or edible silver dust.