Tag Archives: buttercream

Peppermint Frosting

Peppermint Frosting | Revamperate Peppermint Frosting | RevamperateI’ve said it before and I’ll say it again – I love peppermint and chocolate. It reminds me of Christmas, so of course, I couldn’t resist making a few peppermint chocolate sweets this month. In fact, I’m sure I will make several more this month to celebrate while I can.

Anyway, I’ll get down to the point. I kept it pretty easy with this peppermint frosting recipe by adding it atop chocolate cupcakes made from box mix. It really is so much easier and a big time saver. Plus, the frosting is the real focal point here. The cake just complements it!Peppermint Frosting | RevamperateTo frost about 14 cupcakes, you need:

  • 1 cup butter, softened
  • 2 1/4 cups powdered sugar
  • 1 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 1/4 cup finely crushed peppermint candy
  • 1 drop of pink or red food coloring (optional)

First, mix together the softened butter and powdered sugar. Then add the extracts, beating well before adding one drop of food coloring. The color just brightens it up a bit, so one drop will do.

Frosting tip: always add liquid ingredients after the butter and sugar have been well combined, otherwise your frosting may not achieve the right texture. I’ve made this mistake before and it really does make a difference.

Place a handful of peppermint candies into a plastic bag and use a hard object (I use a rolling pin) to break them into pieces. Then use the rolling pin to crush them as fine as you possibly can. You can also use a food processor if you have a good enough one – mine would break if I tried to crush hard candy.Peppermint Frosting | Revamperate Peppermint Frosting | RevamperateMix in the crushed peppermint, setting aside the larger pieces for topping. Then top chocolate cupcakes with this colored peppermint frosting and garnish with crushed candy for a perfect yet simple holiday cupcake. Enjoy!

Banana Cream Pie Cupcakes

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I don’t have much practice with homemade cakes, so I was a little nervous about trying my hand at these vanilla cupcakes, completely from scratch. Luckily, they turned out wonderfully! No reason to be nervous. This recipe is a take on a classic favorite – banana cream pie, featuring pure vanilla cupcakes and smooth banana buttercream frosting.

This recipe makes about 20 cupcakes.

For the cupcakes, you’ll need:

  • 1 stick of butter, room temperature
  • 4 egg whites
  • 1 1/2 cup sugar
  • 1 cup heavy whipping cream, room temperature
  • 2 cups of flour
  • 2 teaspoons PURE vanilla extract
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • Foil cupcake liners

For the frosting, you’ll need:

  • 1 ripe banana
  • 1 stick of butter, room temperature
  • 3 cups powdered sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon PURE vanilla extract

First, preheat the oven to 350 degrees.

Start off by sifting together the flour, baking powder and salt in one bowl. In a separate bowl, whisk together the heavy cream and egg whites until well-mixed. In a separate, larger bowl, mix together the butter (softened), sugar and vanilla on high for about 2 minutes. Then add in a third of the dry mix, followed by a third of the egg and cream mixture, mixing as you go. Repeat until everything is well-mixed.

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Fill each cupcake liner in your tin about 3/4 full. I prefer the foil cupcake liners because I feel like they hold moisture much better than paper liners. Pop them in the oven for 20-22 minutes, until lightly golden. I always check if they’re ready using toothpicks.

Start making your frosting by mixing together softened butter, vanilla and lemon juice. Mash up a banana – rip but not brown – and add to the mix. Slowly add powdered sugar as you go, scraping the sides with a spatula. Then pop it in the fridge to help it set.

Once the cupcakes are cooled, they are ready to be frosted. Because of the lemon juice, your banana buttercream should last for a couple days in the fridge without browning. I do recommend keeping them in the fridge because the frosting is somewhat thin, and I noticed that my frosting began to lose its shape quickly when left outside.

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For special occasions, top these babies with little washi tape toothpick flags. I made these banana cream pie cupcakes for Andrew’s uncle’s birthday party, and I think (hope) they were a success. I was also really excited to try out my new double-decker cupcake carrier. Enjoy!

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