These cupcakes are great for an after dinner treat, especially in the summer. They are light and fluffy and have the cooling flavor of the peppermint. It's hard to eat just one!
They start with a sponge cake base. A sponge cake is a little bit more involved than a standard butter cake. It involves beating egg whites and very gently folding the other ingredients in to them. Don't be intimidated though. Just move quickly and use a light touch.
I then topped the cupcakes with a peppermint whipped cream and a miniature peppermint patty. Homemade whipped cream far surpasses the flavor of anything store-bought and it's really easy to make. For other desserts, simply swap the peppermint flavoring for vanilla extract.
Let me know if you try these out, especially if you have any questions regarding the sponge cake. Enjoy!
Chocolate Sponge Cupcakes
(Makes approx. 24 regular cupcakes)
7 eggs, separated
Pinch of salt
¾ teaspoon cream of tartar
¾ cup sugar
½ cup cake flour
½ cocoa powder
1 teaspoon vanilla
Preheat oven to 400 degrees. Line muffin tins and set aside.
In a medium bowl, sift together sugar, flour and cocoa powder. Repeat two more times. Set aside.
In another medium bowl, beat egg yolks until smooth and lemon colored, about one minute. Set aside.
In a large bowl, combine egg whites and salt and beat until foamy. Add cream of tartar and continue beating until soft peaks form. Fold the beaten egg yolks into the egg whites gently but quickly. Gently fold in dry ingredient mixture. Do not over mix. Scoop the batter into liners. Hit the pan on counter several times to pop any air bubbles. Bake for 10-13 minutes or until tops spring back when lightly touched. Cool in pan for 10 minutes before removing to rack to cool completely before decorating.
Peppermint Whipped Cream
2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon peppermint flavoring
In a large bowl, beat heavy whipping cream until soft peaks form. Add powdered sugar and beat until well mixed and thick with formed peaks. Do not over beat or you will end up with butter. Frost the cupcakes just before serving and top with mini peppermint patty.