Peppermint Cupcakes

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Directions

1. Preheat the oven to 300°F. Line cupcake pans with liners.

2. With an electric mixer on medium speed cream together the butter and sugar until fluffy, 3–5 minutes.

3. In separate bowl, with a clean electric mixer on medium speed beat the eggs and peppermint extract together.

4. Add the egg mixture to the creamed mixture.

5. In a separate bowl combine the flour, baking soda, and salt.

6. Gradually Add the dry ingredients to the creamed mixture alternately with the milk. Do not overmix. Sprinkle the peppermint candies into the batter. Add the boiling water and partially melt the candies. Mix slightly.

7. Fill the cupcake liners three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.

8. Top with peppermint frosting, candies and white chocolate curls.

Peppermint Frosting

1. With an electric mixer on medium speed cream together the cream cheese and butter until smooth.

2. Slowly sift in the confectioners’ sugar, peppermint and continue beating. Mix until all lumps are gone. Add the crushed peppermints and mix until fully integrated.