White Chocolate Peppermint Cupcakes

Bahan-bahan (14 porsi)

• 1 and 3/4 cups (207g) cake flour* (spooned & leveled)
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large egg whites, at room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon peppermint extract
• 1/2 cup (120g) full-fat sour cream at room temperature*
• 1/2 cup (120ml) whole milk at room temperature*
• 6 ounces (170g) white chocolate, coarsely chopped
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 2 cups (240g) confectioners’ sugar
• 1/4 cup (60ml) heavy cream
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon peppermint extract (reduce to 1/4 teaspoon for less intense flavor)
• 1/8 teaspoon salt
• optional: green or red food coloring, crushed candy canes, coarse sugar sprinkles for topping