For our church Christmas party I was in charge of bringing a dessert. I had some Andes candy cane bits that I wanted to use somehow, so I decided on mini chocolate cupcakes with a peppermint frosting. My approach to frosting tends to be “mix some things together until it tastes good”. Sometimes this results in making WAY too much frosting in my effort to get it just right, but this time around it actually came together really well in easy measurements that I can actually remember :)
This frosting is nice because it has subtle flavours, isn’t too sweet, and holds a piping shape well. If you want a stronger peppermint flavour or a thicker frosting, just add a little extra extract and sugar! It makes enough to generously frost 24 regular sized cupcakes, 48 mini ones, a 9×13 cake, or a double layer 9″ round cake (so basically, one box cake mix :)
Peppermint Cream Cheese Frosting
- 1/2 cup butter (softened)
- 8oz cream cheese (softened)
- 3-4 cups icing sugar
- 1-2 tsp peppermint extract
- 1-2 tsp clear vanilla extract
- 1/2 tsp salt
If you want to try a fantastic alternative to pumpkin pie, this is it. I like it more than pumpkin pie. It’s easier than making pie crust. It kind of rocks. By the way, Momma White has had great success with using a gluten-free cake mix to make it GF, and almond milk/less sugar/Smart Balance to make it a little lighter.
- 28oz pumpkin
- 160ml evaporated milk
- 3 eggs
- 1 cup sugar
- 4tsp pumpkin pie spice (or combination of ginger, cinnamon, and nutmeg)
- 1/2 tsp salt
- 1 package of yellow cake mix
- 1/2 cup melted butter
- 1 1/2 cups chopped nuts (almonds are my favourite. Pecans are awesome too)
I think that the secret to a maintaining a healthy diet is just that: making it something you can maintain. It doesn’t work to go on constant juice cleanses and decide to never eat pie again if your favourite thing is pie. You’ll make these huge changes, stick to it for a bit, and then it all falls apart. That just makes for a feeling of failure and disappointment. My philosophy is eat healthy, but allow the occasional treat. If you know that you still get to have that thing you really enjoy now and then, you aren’t tempted to totally crash and burn with your whole healthy eating plan because you think you’ll never get to have it again.
That’s one big cookie.
|So it begins.|
Sometimes you just really need a cupcake, but what are you going to do, make 12 of ’em? You know you’ll either have the leftovers go stale and have to throw a bunch of cupcakes away or eat waaaay more than you should (probably the latter). However, on pinterest there was a recipe for cupcakes for two! Perfect.
I followed the recipe, except I used half butter flavouring and half almond extract instead of vanilla. For the frosting I used a bit of whipped cream cheese, icing sugar, and some fresh raspberries. Then I topped ‘er off with some straight whipped cream cheese and some raspberries.