Ingredients
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- 1 11-ounce bag Ghirardelli Classic White Baking Chips
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- 1 cup whipping cream
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- 3 ounces cream cheese, softened and cut up
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- 1 cup all-purpose flour
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- 1 tablespoon Ghirardelli Unsweetened Cocoa
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- 1⁄4 teaspoon salt
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- 1⁄4 cup unsalted butter, softened
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- 3⁄4 cup granulated sugar
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- 1 egg
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- 2 teaspoons red food coloring
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- 1⁄2 teaspoon vanilla extract
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- 1⁄2 cup buttermilk
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- 1⁄2 teaspoon baking soda
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- 1⁄2 teaspoon vinegar
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- 18 Ghirardelli Peppermint Bark SQUARES
Instructions
- For white mousse, in a medium microwave-safe bowl, combine Ghirardelli Classic White Baking Chips, whipping cream, and cream cheese.
- Cook on medium power (50 percent) for 3 to 4 minutes, stirring every 60 seconds. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth.
- Cover and chill for 3 hours or until well chilled.
- Preheat oven to 350F.
- Line eighteen 1 1/4 inch muffin cups with paper bake cups. Set aside.
- For batter, in a small bowl, stir together flour, Ghirardelli Unsweetened Cocoa, and salt; set aside.
- In a large bowl, beat softened butter with an electric mixer on medium to high speed for 30 seconds.
- Gradually add sugar; beat on medium speed until combined. Beat on medium speed for 2 minutes more, scraping bowl occasionally.
- Beat in egg, food coloring, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined.
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- Visit Mini Red Velvet Cupcakes for full instructions
Originally posted 2019-01-30 21:10:21.
Originally posted 2019-01-30 21:10:21.
