Peppermint Red Velvet Cupcakes

Truthfully, if I were smart (and I do not pretend to be!), I would have baked these cupcakes and posted this before Christmas. Now everyone is broke, tired, and sick of red things and peppermint flavors. I however, was stuck in New Mexico for the holidays and did not have time to bake or blog. More importantly, I never tire of red or peppermint anything.

I have seen recipes for peppermint red velvet cake before, but they are all just plain red velvet cake with peppermint added to the icing. The recipes also call for boxed cake mix, which I am not fond of. If I'm baking, I like to have control over what is going into my food. Among the things that make this recipe unique, I put the peppermint oil into the batter rather than the icing. It has a very clear and prominent peppermint flavor without being overpowering. I have started using neufchatel cheese rather than cream cheese, as it has 1/3 of the fat but tastes every bit as rich. I find this right next to the cream cheese at the grocery store, it's packaging looks almost exactly the same. If you do not have buttermilk readily available, you can add a tablespoon of white vinegar to a cup of milk and let sit for 5 minutes. This is probably the most flavorful and moist red velvet cake I have ever made, possibly because of the addition the 1/2 cup of sour cream. Also the icing is to die for, and should be spread on top of pretty much anything you plan on putting in your mouth.

Enjoy!

Peppermint Red Velvet Cupcakes

  

Cupcakes:

• Cooking spray and flour for pans
• 2 1/2 c cake flour
• 3 tbsp unsweetened cocoa
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp sea salt
• 1 1/2 c granulated sugar
•  6 tbsp unsalted butter at room temperature
• 2 eggs
• 1 1/4 c nonfat buttermilk
• 1/2 c low fat sour cream
  
• 1 1/2 tsp white vinegar
• 1 tsp vanilla extract
• 2 tbsp pure peppermint oil
• 3 tbsp red food coloring (buy the larger sized bottle, because you use almost three quarters of it)

 "Cream Cheese" Frosting

• 5 tbsp butter at room temperature
• 1 tbsp nonfat buttermilk
• 1 block of neufchatel cheese at room temperature
• 4 c confectioners sugar
• 1 tsp vanilla extract

Preheat oven to 350*. Spray and flour pans, or line with muffin cups then coat with spray. 

Combine flour, cocoa, soda, powder, and salt in a medium bowl, then stir with a whisk. In another large bowl, beat softened butter and sugar until blended (2-3 mins). Add eggs, beating thoroughly after each one. Add flour and buttermilk mixtures to the sugar alternately. Add remaining cake ingredients; beat well

Spoon batter into cupcake pans and bake for 10-15 mins (It only took me 10 for the mini cupcakes, but I made a sheet cake which took twice as long. Monitor to insure you do not overcook your cake batter.) Cake is cooked through when a toothpick comes out clean with inserted into the middle of the center cupcake. Remove from oven and let cool.

Make your frosting. Beat butter, buttermilk, and neufchatel cheese with a mixer at high speed until light and fluffy. Gradually add powdered sugar and beat thoroughly. Add vanilla and beat well. Frost cupcakes after they have cooled completely.

*** Just to let you guys know, 2 days later the peppermint flavor in the cupcakes seems to have gotten stronger. It is not unpleasant or overpowering, but you might consider toning it down if this is undesirable to you.

 

Peppermint Red Velvet Cupcakes