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Vanilla Cupcakes with Peppermint Frosting Prep Time: 15 minutes Cook Time: 20 minutes Serves 12 INGREDIENTS CUPCAKES 1% cup Bob's Red Mill Organic Unbleached White All-Purpose Flour % tsp baking powder % tsp baking soda % tsp salt 2 large eggs % cup sugar % cup butter softened, equal to 1 stick 1% tsp vanilla extract % cup Greek vanilla yogurt PEPPERMINT FROSTING 1 cup butter, softened (2 sticks) 4 cups powdered sugar 2 tbsp milk or heavy cream 2 tbsp peppermint extract 10 peppermint candies, crushed, or 4 whole candy canes, crushed DIRECTIONS FOR THE CUPCAKES: 1Preheat oven to 350°F. Line a 12-count muffin tin with paper liners. Set aside. 2In amedium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. 3 Ina large bowl, beat eggs and sugar with ahand mixer or a stand mixer fitted with a paddle attachment until pale yellow and fluffy, about 2-3 minutes. 4 Add softened butter and vanilla extract to egg mixture and beat until incorporated. Mix in yogurt. 5 Pour flour mixture into wet ingredients and stir until just combined. 6 Spoon batter into prepared muffin tin, filling about % full Is baking your love language? If so, start your oven! These festive cakes from ‘our friends at Bob's Red Mill are the perfect way to show your love during this festive holiday season. 7 Bake for 18-20 minutes, or until toothpick inserted in the middle comes out clean. Let cool for 10 minutes in pan, then remove cupcakes and move them toa wire rack to cool completely. FOR THE FROSTING: 1Cream softened butter in a large bow! until ight and fluffy, about 3 minutes. 2 Add powdered sugar, % cup at atime, mixing to incorporate. 3 Add milk and peppermint extract, beating to combine. 4 Pipe or spread frosting over cooled cupcakes. Top with crushed peppermint CUB.COM 37
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