TRENDING

  • @HasanHoltz Steve Harvey makes my afternoons
  • @DKveska Steve Harvey the MAN!
  • @SWIFTLYCLEAN @IAmSteveHarvey Thanks for an amazing Show and the extra things you do.
  • @hasmine18 this episode of steve harvey made me tear up
  • @lbritzey5 my step dad be too hype over the steve harvey show #mancrush

Georgetown Cupcake


The founders of “Georgetown Cupcake” and the stars of the hit series “DC Cupcakes,” Katherine Kallinis Berman and Sophie Kallinis Lamontagne joined Steve with holiday baking secrets and a recipe for white chocolate peppermint cupcakes with candy cane frosting.Makes 24 cupcakes

Ingredients

For the peppermint bark:

  • 4 cups white chocolate chips
  • 2 tsp pure peppermint extract
  • 1 cup crushed peppermint candy

For the cupcakes:

  • 2½ cups sifted all-purpose flour
  • 2½ teaspoons baking powder
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter
  • 1¾ cups sugar
  • 2 large eggs
  • 2¼ teaspoons pure peppermint extract
  • 1¼ cups whole milk
  • 1 cup crushed white chocolate peppermint bark

For the white chocolate peppermint frosting & “candy cane” swirl:

  • 16 tablespoons unsalted butter
  • 4 cups sifted confectioners’ sugar
  • 1 teaspoon whole milk
  • 1 teaspoon pure vanilla extract
  • 1⁄8 teaspoon salt
  • ¼ cup cooled melted white chocolate
  • 1 teaspoon pure peppermint extract
  • 2 tsp no-taste red food color, to line piping bag

Directions

For the peppermint bark:

1. Fill a small saucepan half full with water and bring to a gentle boil. Place a glass bowl on top of the pan so that it sits snugly on top. Add the white chocolate chips and melt slowly, stirring constantly. Add the peppermint extract and mix thoroughly.

2. Line a small rectangular baking dish with parchment paper. Pour melted white chocolate into the baking dish and sprinkle crushed peppermint on top so that it completely covers the white chocolate.

3. Place in refrigerator for 20 to 30 minutes to chill and harden.

4. Remove from the refrigerator and turn upside down to remove the hardened peppermint bark. Using a kitchen mallet (or hammer), break the bark into small pieces.

For the cupcakes:

1. Preheat the oven to 350˚F. Line two cupcake pans with twelve paper baking cups
each.

2. Sift together the flour, baking powder, and salt, and set aside.

3. In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes or until light and fluffy.

4. Add the eggs, one at a time, mixing slowly until fully incorporated.

5. Add the peppermint extract to the milk in a large liquid measuring cup.
6. Add one third of the flour mixture to the butter mixture, followed by one third of
the milk mixture, and mix thoroughly on low speed. Add another third of the flour
mixture and another third of the milk mixture, and mix thoroughly. Add the final
third of the flour mixture, followed by the final third of the milk mixture, and mix until well combined. Stop to scrape down the bowl as needed.

7. Add crushed peppermint bark, and mix into the batter on low speed.

8. Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds
full. Bake for 16 to 18 minutes or until a toothpick inserted comes out clean. Transfer the pans to a wire rack, and let the cupcakes cool completely.

For the white chocolate peppermint frosting:
1. Add all of the ingredients, except the red food color, to the bowl of a stand mixer or a bowl with a handheld electric mixer. Beat until frosting is light and airy, approximately 3 to 5 minutes.

To make the “candy cane” swirl effect with your frosting:

2. Using a straw or thin pastry brush, streak a single line of red food color on the inside of the piping bag, from the bottom of the bag to the top. Repeat two or three more times on other sides of the bag.

3. Add the frosting to the bag, and frost each cupcake with a signature swirl to get a cool “candy cane” effect.