When you think of fall you think of pumpkin pies, pumpkin muffins, pumpkin spice lattes, pumpkin everything! When you think of winter the first thing that comes to mind is peppermint. Stores stock their shelves with peppermint candy canes and limited edition peppermint ice cream. Chick-fil-a brings out their famous peppermint chocolate chip milkshakes, and at some point during the holiday season you are bound to bite into a crunchy and delicious piece of peppermint bark. In the spirit of all things peppermint, we came up with our very own peppermint cupcakes!
Last year around this time we were surfing pinterest for something new and creative when we stumbled upon this fabulous idea: Multicolored swirled frosting. Sounds difficult right? Well, it’s surprisingly easy! We took this idea and created the perfect topping to our mouthwatering cupcakes. We simply made some white frosting and lined a piping bag with 4 stripes of red gel food coloring. From here we added our frosting to the bag and the result was the perfect swirl of red and white!
These cupcakes are simple and easy to make and can be dairy free if using dairy free milk. Our guests at holiday parties are especially fond of them and we hope you will be to!
Yield: 12 Chocolate Peppermint Cupcakes
- 1 cup sugar
- 2 eggs
- 1 cup gluten free flour blend of your choice
- 1/2 t. Xanthan gum
- 3/4 cup unsweetened cocoa powder
- 1 t. Baking powder
- 1/2 t. Baking soda
- 1/4 t. Salt
- 3/4 water or milk of your choice
- 6 T. Canola or grape seed oil
- 1 t. vanilla extract
- 1 cup organic spectrum shortening (room temperature)
- 2 cups confection sugar
- 1 t. peppermint extract
- Red gel food coloring to line piping bag
- Preheat oven to 350.
- Beat sugar and eggs together on medium until light and fluffy.
- Gradually alternate dry mix and wet until all ingredients are incorporated being sure to scrape down bowl.
- Divide batter evenly into 12 cupcake liners and bake for approximately 18 minutes until toothpick inserted comes out clean. Cool on a wire rack while preparing frosting.
- Whip frosting ingredients on medium high speed until light and fluffy.
- If frosting is stiff, you may add a few drops of any milk of your choice.
- Line piping bag with 4 lines of red food coloring ( about halfway up the bag) and then add frosting and top cupcakes
*Tip if you don’t have any decorating bags (you can get disposable ones from craft stores) you can use a gallon size ziplock bag and snip of one of the corners.
De’Lure’ began while recovering from a three year illness that was finally diagnosed as celiac. I had left my corporate job to take a Summer off but was asked to help at a local café my husband and I frequented. That part-time position led into baking when the pastry chef moved out of town. Making these beautiful pastries and desserts was rewarding but could I not eat any of them. This gave me the idea to begin experimenting at home. The more I sampled to my family and friends, the more I wanted to make them available to the gluten free community. I shared this with my friend and manager at the café. She began sending me patrons who would come in asking for anything gluten free. My husband encouraged me to pursue going after my own clients. Eventually, I got the courage to ask our favorite gluten free Italian Restaurant if they would sample some of my creations. It was not long before they had three of my items on their menu. De’Lure products can now be found at several local establishments including that café where I began my new career and we have taken on two very talented bakers to help with all the private orders we also receive. I could not be happier and have never looked back!