Peppermint Cupcakes with Marshmallow Fluff White Chocolate Frosting

This is my recipe and I'm telling you not to make it. It was published before I could make the necessary adjustments. I live in high altitude and the recipe works really well at this level but will collapse at lower levels. If you want to try it add 1/3 cup extra flour, cut the milk to 1/2 cup, and don't use the almond. Actually, I take candy canes and pulverized them into a powder and use 1 cup of that plus 1 cup of sugar (instead of the 2 cups of sugar). It gives it better taste. Sorry about this recipe.

Had really high hopes for these peppermint cupcakes. I should have read all of the reviews first before making. The batter seemed like a great consistency. Like the others, my cupcakes puffed up in the oven and then fell like a souffle. I tried to salvage them. I took the overrun off and crumbled it into a bowl. The flavor of the cupcakes was wonderful, which is why I gave these three stars. I made a chocolate ganache to fill the areas that were sunk in. I mixed the crumbs into the ganache and spread it onto the cupcakes. A little while later, I made the frosting. I had never made nor eaten a marshmallow frosting before. I must have done something wrong because it was awful. I tried spreading some with a knife; there was no way I could get that frosting in or out of a pastry bag. I was so disappointed with the end product. I had made these specifically for a bake sale. Thankfully, I had two other things that I made as well. The only change I made was to use 1 1/2 tsp of peppermint extract and no almond extract. Like I said, the flavor of the cupcakes is good. I might work with the recipe some more to see if I can get them to bake better.

I’ve used this recipe 3 times (ultimately to serve as a Christmas cake.) I increased the peppermint extract to 1.5 teaspoons, omitted the almond extract and used 1 teaspoon of vanilla instead (just due to preference in my household). Otherwise I followed the recipe exactly. Luckily I didn’t have any issues with the cake sinking. The first time, I baked in two 9-inch rounds. The layers came out too flat to present as a double layer cake. (BTW I wonder if the recipe means to say 24 mini cupcakes, as I don’t see how you could get 24 standard cupcakes.) But the flavor and texture were very nice so I decided to try again. The second and third times I doubled everything (including minor adjustments noted above). This amount worked perfectly for three 9-inch rounds. I didn’t use the icing recipe. Instead I used my favorite buttercream to which I added a little peppermint extract for extra minty flavor. As the recipe owner suggested, I sprinkled crushed peppermint candy on top of the cake, and also around the cake serving plate for a festive touch. Thanks for the unique and tasty “Christmas” cake recipe!

These were pretty good cupcakes. I didn't make the frosting, since I didn't have the ingredients for it.

I made these last Christmas, exactly as written (I was a completely novice baker, so too scared to change a thing) & they were a nightmare. They came out so sunken, I could have used them as tart shells. They were ridiculously dense, dry & still somehow sticky. The frosting was enough to make me swear off marshmallow whip forever - absolutely horrendous to mix. After a year of baking at least 1 thing a week, every week, I now know these are beaten WAY too much & the proportions are just out of whack. I like the flavor combo though, so used a GOOD vanilla cupcake recipe & subbed pepp extract for vanilla, then made a 7-minute frosting flavored with marshmallow extract (got it at my local bakery) & they were fantastic.