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

(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 

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. 
The tutorial for the cupcake topper will be up on the DIY section soon!

Happy Baking

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