Vanilla Cupcakes with Peppermint Bark
By Rosana Machiela
Vanilla Cupcakes with Peppermint Bark
By Rosana Machiela
Yield/Serves:
Makes 12 cupcakes
- 1 box Sur La Table Vanilla Cupcake mix and frosting
- Toppings:
- 1 tin Sur La Table Peppermint Bark
- Candy canes, crushed
- For the white chocolate frosting:
- ½-cup white chocolate morsels, melted and cooled
- 8 tbsp. unsalted butter, room temperature
- 2¼-cups powdered sugar
- ¼-cup (60ml) heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the cake:Beat together all the ingredients following cake mix instructions.
To make the frosting: In a medium bowl of a stand mixer fitted with a paddle attachment on medium speed, cream butter until light and fluffy for 3 minute. Stir in cooled white chocolate and slowly add the confectioner’s sugar. Add heavy cream, vanilla extract and salt. Continue whisking until stiff peaks form.
Assemble the cupcakes: Pipe 12 cupcakes evenly and decorate with crushed candy canes and Peppermint Bark.
To make the frosting: In a medium bowl of a stand mixer fitted with a paddle attachment on medium speed, cream butter until light and fluffy for 3 minute. Stir in cooled white chocolate and slowly add the confectioner’s sugar. Add heavy cream, vanilla extract and salt. Continue whisking until stiff peaks form.
Assemble the cupcakes: Pipe 12 cupcakes evenly and decorate with crushed candy canes and Peppermint Bark.