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Categories:Viewed: 41 - Published at: 5 years ago
Ingredients
- 1-1/2 cup All-purpose Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoons Salt
- 1/2 cups Unsalted Butter
- 1 cup White Sugar
- 1 whole Large Egg
- 2 Egg Whites
- 1/2 cups Whole Milk
- 1 teaspoon Vanilla Extract
- 1 teaspoon Peppermint Extract
- FOR THE ICING:
- 1 jar (7 Oz. Size) Marshmallow Creme
- 1 container (8 Oz. Size) Frozen Whipped Topping, Thawed
- 1/8 teaspoons Peppermint Extract
Method
- Preheat oven to 350°F.
- Whisk together the flour, baking powder, and salt; set aside.
- Cream butter with mixer until light and fluffy; slowly add sugar. Add egg and egg whites until blended. Add half the flour mixture; mix until just blended. Add the milk and the extracts, mix until just blended. Slowly add remaining flour mixture.
- Pour evenly into a paper-lined muffin tin. Bake for approximately 25 minutes. Transfer to a wire rack and let cupcakes cool before icing.
- To make icing, beat marshmallow creme, whipped topping, and peppermint extract together at high speed with an electric mixer for 1 to 2 minutes or until glossy and stiff peaks form.
