SOMETHING SWEET COOKBOOK: Cheesecakes, Cookies, Cupcakes, And More Irresistible Recipes To Satisfy Your Sweet Tooth. Discover The Best Baking And From Fridge Treats Of All Time by James Carter Jr

Author:James Carter Jr. [Carter Jr., James]
Language: eng
Format: mobi
Published: 2020-12-02T16:00:00+00:00

Chocolate Cupcakes with Candy Cane Buttercream

Preparation Time: 20 Minutes

Cooking Time: 19 Minutes

Servings: 4 Cupcakes

Ingredients:

One recipe (4 cupcakes) Chocolate Cupcakes, cooled completely

Four tablespoons unsalted butter, at room temperature

1 cup powdered sugar

1/8 teaspoon peppermint extract

Red food coloring, for coloring the frosting

Directions:

1. In a medium bowl, whisk the butter, powdered sugar, and peppermint extract until smooth. Transfer half of the frosting to another bowl.

2. A drop at a time, whisk red food coloring into one of the bowls until the frosting turns red.

3. Drape two piping bags open over two cups and fill one bag with white frosting and red. Fit the third piping bag by the piping tip. Squash the frosting-filled bags together and slip them into the third bag. Remove them, snip the ends off both bags of icing, and place them back into the third bag, lining them up, so they sit squarely at the bottom.

4. If via plastic bags, place both frosting-filled plastic bags into a third and position them, so the bags sit together in one corner—Squash the frosting down so it is gathered down at the point of the bags. Snip the edge off all three at the same time.

5. Initial on the outside edge of the cooled cupcakes, pipe swirls of frosting onto each and enjoy!

Nutrition:

Calories: 153

Fat: 13 g

Carbohydrates: 3g

Fiber: 2g

Protein: 4 g

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