This will be the last Baking Mischief post before Thanksgiving, so to all my American brothers and sisters, happy Thanksgiving. I wish you safe, speedy travel, perfectly cooked turkeys, and patience and empathy to deal with the trying conversations I’m sure are going to come up over dinner. We’ll get through this. If you’ve been following along with the blog for a little while, you’ll know that my first cookbook, Baking for Two is out this month. The e-book was released on the 10th, and the day before that release, I shared my Small-batch Bacon Scones With Maple Glaze recipe from the book. Physical copies of Baking for Two are shipping tomorrow, so today I’m sharing another preview recipe!
You know I love making cupcakes, and I think you like them too, because my S’mores Cupcakes, Brooklyn Blackout Cupcakes, and BB-8 Cupcakes are some of the most popular recipes on the site. So it’s no surprise that one of my favorite chapters in Baking for Two (to write and to eat from) is my Cakes and Cupcakes chapter. There are 12 small-batch recipes in there ranging from the adorably small and tall Strawberry Buttercream Layer Cake to the decadent and delicious Death by Chocolate Sheet Cake. I included a few seasonal recipes in most of the chapters, and since we are fast approaching Christmas, now is a perfect time to share my Chocolate Cupcakes with Candy Cane Buttercream, which makes just four perfect and adorable cupcakes. Obviously, I’m a big fan of all the recipes in my book, but these were particular favorites among my taste testers. The cupcakes are moist and rich, and the buttercream has a wonderful peppermint bite to it, perfect for the holidays. The candy cane swirl can be done without any special equipment, you just need three plastic bags for billowy swirls, or three piping bags and a large star tip for a more sculpted look like the ones in the photos.
Chocolate Cupcakes With Peppermint Buttercream Tips
Nutritional Information
