A treat that's as sweet as the holidays
photo by Alice Choi
Makes 20-22 cupcakes
1 box devil’s food cake mix
½ cup vegetable oil
¾ cup sour cream
¾ cup buttermilk
1 tsp. vanilla extract
vanilla frosting (below)
crushed candy canes
peppermint crunch baking chips
Preheat oven to 350°F and line muffin pan with cupcake liners.
Using a large mixing bowl, combine the devil’s food cake mix, eggs, oil, sour cream, buttermilk, and vanilla extract until smooth. Fill the cupcake liners ¾ of the way full.
Bake for about 15–20 minutes, or until a tester inserted comes out clean. Allow the cupcakes to cool for at least 20–25 minutes before frosting.
Pipe out frosting in a circular motion. Sprinkle on crushed candy cane pieces and the Andes peppermint crunch baking chips.
2 sticks unsalted butter, firm but not cold
⅛ tsp. salt
3½ cups confectioners sugar, sifted
½ tsp. vanilla
½ tsp. milk
In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt on medium speed until light & fluffy (about 2 minutes).
Reduce speed to low, gradually add sifted confectioners sugar, and beat until incorporated.
Add the vanilla and milk and beat until smooth and creamy. Do not overmix or the frosting will incorporate too much air; it should be creamy and dense.
Alice Choi writes the blog Hip Foodie Mom