I somehow survived DC's Snowquester last week and made the treacherous journey to and from work. I know, you're impressed. But instead of getting all cozy and sipping hot chocolate once I finally got home, I grabbed a few sticks of butter and got baking.
When it's cold and slushy outside, something about peppermint just warms me up from the inside out! These cute little petits fours are the perfect size for an individual serving. Nothing looks more elegant than a mini bundt dusted with a light coating of powdered sugar. But what? Your mom didn't give you this cute little pan from Nordicware? You can bake these as cupcakes, too, they just won't look as fancy.
Sour Cream Peppermint Petits Fours [click to print]
Makes 16 mini bundts or regular cupcakes (I used the Nordicware Mini Bundt pan)
- 1/2 c. unsalted butter, softened
- 1 c. sugar
- 1/4 c. sour cream
- 2 eggs, large
- 1 tsp. vanilla extract
- 1 tsp. peppermint extract
- 1-1/4 c. flour
- 1/4 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
1) Preheat oven to 350 F. Generously coat mini bundt pan with nonstick cooking spray---use the kind with flour! Seriously, I can't tell you how big of a difference this makes.
2) Combine butter and sugar in mixing bowl and beat until well combined. Add sour cream, eggs, vanilla and peppermint extracts and mix well. In separate bowl, whisk together remaining ingredients and stir into batter until just combined.3) Spoon batter into prepared pan and bake for 12-15 minutes or until top is slightly golden and springs back when touched lightly. Allow to cool completely. Dust with powdered sugar to serve.
Source: Adapted from The Sweet Art
