- Cupcakes:
- 1 cup packed brown sugar
- 6 tablespoons butter, softened
- 2 large eggs
- 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup low-fat buttermilk
- 1 teaspoon vanilla extract
- Peppermint Frosting:
- 2 cups powdered sugar
- 1/2 cup (4 ounces) tub-style light cream cheese
- 1 teaspoon peppermint extract
- 16 hard peppermint candies, finely crushed (about 1/3 cup)
Preparation
- Preheat oven to 350°.
- To prepare cupcakes, place brown sugar and butter in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with the flour mixture. Stir in vanilla extract.
- Spoon batter into 18 muffin cups lined with paper liners. Bake at 350° for 12 minutes or until cupcakes spring back when touched lightly in the center. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
- To prepare frosting, combine powdered sugar, cream cheese, and peppermint extract in a bowl, stirring until smooth. Spread about 4 teaspoons frosting on each cupcake; sprinkle evenly with candies.
ENJOY!!!!!!!!!!!!!!!!!!!!!!!
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