Friday, December 05, 2008
Sour Cream Chocolate Cupcakes with Peppermint Buttercream
Peppermint Buttercream Frosting:
1 stick (1/4) lb unsalted butter, softened
1 1/2 c. confectioners sugar
1/2 t. vanilla
2-3 T. creme de menthe (will turn frosting a pale, pale green)
1/4 peppermint schnapps (will need to play will sugar amounts, frosting will stay white, not as MINTY)
1. With a paddle attachment in mixer, combine butter and sugar until creamy. Add vanilla and creme de menthe.
2. Change out paddle to whisk, put mixer up to medium high. Let whisk until frosting is lighter and white in color, about three minutes.
Sorry, the cake recipe has to stay a secret for now.