Red velvet peppermint cupcakes recipe- Alex and Felix recipes

A little late for christmas with our special red velvet peppermint cupcakes. These cupcakes have a green pulled sugar strand decoration that really adds a nice pop of colour.

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Recipe:

Red velvet cupcakes:
1 stick (4 ounces) unsalted butter
1 cup sugar
2 eggs
1/2 cup sour cream
1/4 cup milk
1 tablespoon red food colouring
1 teaspoon vanilla extract
1/4 cup cacao powder
1 and 1/4 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Peppermint buttercream:
1 stick (4 ounces) unsalted butter
4 and 1/2 cups icing sugar
1-3 tablespoons of milk (optional)
10-12 crushed small candy canes
1/2 tablespoon vanilla extract
pinch of salt

Green pulled sugar decorations:
100 grams sugar
1 tablespoon water
A couple drops of green colouring.

Directions:
To make the red velvet cupcakes cream the butter and sugar together.

Mix the eggs in 1 at a time until fully incorporated.

Add the sour cream, milk, vanilla, and red colouring and mix to combine.

In a separate bowl whisk together the flour, cacao powder, baking soda, and salt.

Add the dry ingredients to the wet 1/2 at a time and mix to combine. Scrape down the sides of the bowl in between additions.

Once mixed, add the batter to your cupcake liners. Fill the liners/tray 2/3rds of the way up.

Bake at 350 degrees for 20 mins.

Cream the butter and 1 cup of the icing sugar together to start the buttercream. Add the remaining icing sugar 1/3rd at a time until it is all combined. Make sure to scrape down the sides of the bowl in between additions.

Add milk if you want a thinner texture buttercream and beat to combine (optional).

Crush the candy canes and mix the pieces into the buttercream.

Once the cupcakes have cooled to room temperature you may frost them.

To make the pulled sugar decoration heat the sugar and water in a pan over medium heat.

The water will bubble and evaporate leaving a crusty sugar mix behind.

Continue to heat and the sugar will dissolved into a caramel.

Once the sugar is a caramel colour and very liquid remove it from the heat.

Let the sugar cool for a couple minutes before stirring in the green colouring.

Once the sugar is viscous like honey, take a fork and dip it in the sugar until well coated.

Over a large bowl move the fork back and forth very fast over top. This will pull long strands in the sugar.

Collect the strands and place them on top of the cupcakes.

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