How do I stop the frosting from melting or running on the cupcakes?+
Let the cupcakes cool completely before you frost, work with room temperature or slightly chilled buttercream and chill the frosted cupcakes briefly to set the topping before transport or display; if the kitchen is warm, keep frosted cupcakes refrigerated until serving.
What is the easiest way to crush round peppermint candies for topping?+
Put candies in a strong freezer bag, seal and gently hit with a rolling pin until you have the size you want, or sandwich them between parchment and roll over with the pin for neat, controlled pieces. Both methods keep the mess contained and let you choose coarse or fine pieces.
How long will these cupcakes keep and how should I store them?+
Store unfrosted cupcakes airtight at room temperature for a day or two. Frosted cupcakes with American buttercream are fine at room temperature for up to 2 days but those with cream cheese or fresh cream must be refrigerated and eaten within 2 to 3 days. Chill only when needed to protect perishable fillings because refrigeration can dry cake faster.
How do I make a stable, smooth peppermint buttercream that pipes nicely?+
Start with room temperature butter beaten until soft, sift the icing sugar to avoid grit, add liquid a little at a time and beat until light and fluffy; for extra stability in warm kitchens use a small amount of shortening, gel stabilizer, or chill the finished buttercream briefly before piping.
Why do some cupcakes turn out dense or sink in the middle?+
Avoid overmixing after you add the flour, measure ingredients accurately, don’t open the oven door early, and bake until just set. These steps prevent too much deflating or sinking. Also make sure your leavening (baking powder/soda) is fresh as this helps more than you would think.
When should I add the peppermint bark pieces so they stay crisp and pretty?+
Add broken peppermint bark pieces just before serving or right after piping and chilling the frosting so they stay crisp; if you add them long before serving they can soften from moisture or stick to the frosting as they sit.
How can I get neat, professional swirls and hold the frosting shape?+
Use a good sized piping tip (star or round), fill the bag no more than two thirds full, pipe onto fully cooled cupcakes in steady circles from the outside in and if needed chill the piped cupcakes briefly so the design sets before you add delicate toppings. Practice on a plate first to get pressure and motion consistent.
