Mini Peppermint Cupcakes
Courtesy of CanolaInfo 36 Servings • 25 Min. Prep Time • 12 Min. Cook Time| Ingredients |
|---|
| Cupcakes |
| 1-1/2 c. all-purpose flour (375 mL) |
| 3/4 c. granulated sugar (175 mL) |
| 1 tsp. baking soda (5 mL) |
| 1 tsp. salt (5 mL) |
| 1/2 c. cocoa powder (125 mL) |
| 1/2 c. canola oil (125 mL) |
| 1 c. skim milk (250 mL) |
| 1 tsp. vinegar (5 mL) |
| 1 tsp. peppermint extract (5 mL) |
|
|
| Chocolate Glaze |
| 1/2 c. heavy cream (125 mL) |
| 4 oz. bittersweet chocolate, chopped (125 g) |
| 1 Tbsp. honey (15 mL) |
| 1/2 Tbsp. prepared coffee (7 mL) |
|
|
| Garnish |
| 1/2 c. coarsely crushed red and white striped hard peppermint candies or candy canes (125 mL) |
Directions:
1. Preheat oven to 350°F (180°C).
Line mini cupcake pan with paper cupcake liners.
2. In medium bowl, mix together flour, sugar, baking soda, salt and cocoa powder. In large bowl, mix canola oil, milk and vinegar. Add half of dry ingredients into oil. When well combined, add peppermint extract. Slowly mix in remaining dry ingredients until fully combined and free of lumps.
3. Scoop batter into cupcake liners with small ice cream scoop or spoon. Bake cupcakes for 12 min. Cool completely on rack.
4. While cupcakes are cooling, make glaze. In saucepan, mix cream, chocolate, honey and coffee on low heat. Stir until smooth. Let cool.
5. Dip cooled cupcakes in chocolate glaze. Place on rack and sprinkle with crushed peppermint candies. Let glaze harden.
* To crush the peppermint candies, put them in a zip-top bag and crush with a rolling pin or use a food processor.
* Recipe courtesy of CanolaInfo.
Nutrition:
Calories: 110; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 5mg; Total Carbs: 15g; Fiber: 0g; Sugar: 10g; Protein: 1g; Sodium: 100mg;