Peppermint Reindeer Cupcakes Recipes

CHRISTMAS REINDEER CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine 9 tablespoons butter, white sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time and beat until well combined. Fold in half the flour and 1/4 cup milk and stir to combine. Repeat with remaining flour and milk. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes.
• Remove tin from oven and cool on a wire rack for 5 minutes. Remove cupcakes from the tin and cool completely on a wire rack before decorating, about 1 hour.
• Combine confections' sugar, 1 tablespoon butter, and 1 tablespoon milk in a large bowl; beat with an electric mixer until smooth and creamy. Thin frosting with a little milk or water, if necessary. Add food coloring and stir until frosting is uniformly brown. Add more food coloring, 1 drop at a time, until frosting is the color you like.
• Spread a thin layer of frosting on top of each cupcake. Break vanilla cookies in half. Place a cookie half on each cupcake as a mouth. Use a bit of frosting to "glue" a jelly bean onto the cookie for Rudolph's red nose. Stick 2 candy eyeballs into each cupcake. Break off a piece from each pretzel so they look like antlers and stick 2 into the top of each cupcakes. Shape chewy candies into ears and stick 2 into the sides of each cupcake.

PEPPERMINT TWIST CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended.
• Spoon 1 1/2 cups cake batter into small bowl; stir in 1/4 teaspoon peppermint extract and paste food color to make red batter.
• In each muffin cup, spoon about 1 tablespoon white cake batter. Top with about 1 tablespoon red batter, then another 1 tablespoon white batter. With table knife, draw an "S" in batter of each muffin cup to swirl batter.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• In large bowl, beat powdered sugar, butter, 1 teaspoon peppermint extract and 6 tablespoons milk with electric mixer on medium speed until smooth. Beat in additional milk, 1 teaspoon at a time, until frosting is smooth and spreadable. Spread scant 2 tablespoons frosting on each cupcake. With tiny paintbrush, "paint" liquid food color in swirl pattern on frosting on each cupcake.

PEPPERMINT REINDEER CUPCAKES

Steps:

• Remove paper liners from cupcakes. Cut in half crosswise; set bottom aside. Decorate the tops with candies for the 'eyes' and 'mouth'. Add sour cherry balls for the 'nose'. Break pretzels in half for 'antlers'.
• Spread 1 tablespoon ice cream over the bottom of each cupcake. Place decorated halves on top. Serve immediately or freeze for several hours before serving.

CREAM CHEESE FROSTING FOR CHRISTMAS TREE CUPCAKES

Steps:

• Place Truvia Baking Blend and cornstarch in the bowl of a food processor and process until texture resembles powdered sugar; set aside.
• Beat butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add Truvia Baking Blend mixture, 1 cup at a time, and then vanilla; mix until smooth.

PEPPERMINT RED VELVET CUPCAKES

Steps:

• In a large bowl, combine the cake mix, sour cream, eggs, water, oil and food coloring; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chocolate chips. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter and cream cheese until fluffy. Beat in melted white chocolate and extract. Beat in confectioners' sugar until smooth., Frost cupcakes. Sprinkle with chocolate curls and peppermint candies if desired. Store in the refrigerator.

PEPPERMINT CUPCAKES

Steps:

• Place the candy canes in a food processor or blender and grind to a fine powder.
• Line two muffin pans (12 cups each) with cupcake liners and preheat oven to 350 degrees.
• Blend dry cake mix, water, oil, eggs, and peppermint extract in a mixing bowl at low speed for 30 seconds, beat at medium speed for 2 minutes. Fold in 1/4 cup of the candy cane powder, reserving the rest.
• Divide batter among muffin pans and bake for 20 minutes, or until a toothpick comes out clean after stuck into the center.
• Once cupcakes are removed from oven cool them completely.
• While cupcakes are cooling, stir remaining candy cane powder into the vanilla frosting.
• Frost cooled cupcakes and enjoy, or store in an airtight container.