Devil’s Food Cupcakes with Peppermint FrostingDecember 24th, 2011 | Posted by in Dessert | Thanksgiving
Happy Holidays Everyone!!! …..I made these festive cupcakes for a friends annual Christmas party and it was a HUGE success!!!I used white chocolate peppermint bark and green sugar as an additional garnish. I got the original devil’s food recipe on foodnetwork.com by the one and only Ellie Krieger! Let me know what you guys think. All your comments and reviews are appreciated!
Yields: 8 cupcakes…..to make more you may simply double recipe.
Paper cupcake liners
1/2 cup white whole wheat flour
1/2 cup cake flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegan sour cream
1/4 cup Trader Joe’s Cultured plain Cashew Beverage
2 tablespoons Vegan Shortening
1/4 cup avocado oil
1/2 cup dark brown sugar
2 Large Eggs, room temperature
6 oz. Vegan Cream Cheese at room temperature
8 Tbsp. Unsalted Vegan shortening at room temperature
3 cups Powdered sugar
1 tsp pure peppermint extract
1/2 tsp pure vanilla extract
1 Tbsp Ripple Half & Half in Vanilla
Place rack in center of oven and preheat oven to 350 degrees F. Place a cupcake liner into each section of cupcake tins. Whisk together flours, cocoa, baking soda and salt in a medium bowl and set aside. Combine sour cream and buttermilk in a small bowl and set aside.
Combine shortening, oil, and brown sugar in the bowl of a stand mixer and mix on high speed, scraping down sides of bowl, until sugar has dissolved and mixture is light in color, about 1 minute. Add eggs and beat an additional 1 minute. Add 1/3 of flour-cocoa mixture, then 1/3 sour cream buttermilk mixture, mixing well after each addition. Repeat with remaining dry and wet ingredients. Distribute batter evenly among 8 cupcake tins. Bake for 15 to 17 minutes, or until a toothpick inserted into cupcake comes out clean. Let cupcakes cool slightly, transfer to wire racks and cool completely, 10 to 15 minutes.
Place shortening in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds. Add confectioners sugar one cup at a time and blend on low speed until combined. Increase the speed to medium and beat until it begins to get fluffy. Add the vanilla and peppermint extract and beat again until completely incorporated. Finally add the 1 Tbsp of half & half and combine.
**To create a swirl effect. Take a large piping bag and make 2 vertical parallel lines with your gel food coloring on the inside of the bag and then carefully fill with the frosting. Squeeze a little bit of the frosting onto your finger until u see the red and white stripes. Now you are ready to frost your cupcakes!