Peppermint Tea Cakes Recipes

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PEPPERMINT TEA CAKES



Peppermint Tea Cakes image

A spin-off from a classic holiday cookie with a festive peppermint twist.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 56

Number Of Ingredients 6

25 peppermint candies, unwrapped
1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup Gold Medal™ all-purpose flour
1/2 cup butter, melted
1 egg
1 cup powdered sugar

Steps:

  • Heat oven to 400°F.
  • In bowl of a food processor, place peppermint candies; cover and process until very finely crushed. In large bowl mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Stir in 1/4 cup crushed candies. Press firmly to shape dough into 56 (1 inch) balls. Place 1 inch apart on ungreased cookie sheet.
  • Bake 5 to 7 minutes or until set but not brown. Cool 2 minutes on cookie sheet. Remove to cooling rack. In small bowl place powdered sugar. In another small bowl, place remaining crushed candies. Roll each warm cookie in powdered sugar, then crushed candies. Place on cooling rack. Cool completely; at least 20 minutes. Store in airtight container at room temperature.

Nutrition Facts : Calories 70, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 8 g, TransFat 0 g

PEPPERMINT TEA CHOCOLATE CAKE



Peppermint Tea Chocolate Cake image

Made with a cup of mint tea, this is a very moist cake. Since there's a hint of mint in the cake, I drizzle the top with a chocolate-mint glaze.

Provided by JenniferLL

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h55m

Yield 16

Number Of Ingredients 15

1 cup water
6 peppermint tea bags
½ cup unsalted butter, softened
3 ounces unsweetened chocolate, broken into pieces
2 cups white sugar
2 eggs, separated
1 ¼ cups sour cream
1 ½ teaspoons baking soda
2 cups all-purpose flour
1 teaspoon baking powder
½ cup mini chocolate chips
1 tablespoon butter
2 tablespoons half-and-half, or more as needed
½ cup confectioners' sugar
¼ teaspoon peppermint extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Bring water to a boil in a saucepan. Steep tea bags in the water for 5 minutes. Squeeze tea bags over the saucepan and discard. Bring tea to a boil.
  • Combine butter and chocolate in a large mixing bowl. Pour in the hot tea; whisk until melted. Beat in sugar and egg yolks using an electric mixer.
  • Mix sour cream and baking soda together in a separate bowl. Add to the batter, mixing well. Mix in flour and baking powder.
  • Beat egg whites in a glass or metal bowl until stiff peaks form. Fold into the batter. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 10 minutes, then invert onto a plate. Let cool completely, about 30 minutes.
  • Make glaze while the cake is cooling. Melt chocolate chips and butter together in a small saucepan over low heat. Stir in half-and-half until blended. Remove from heat; stir in confectioners' sugar and peppermint extract. Drizzle over cooled cake.

Nutrition Facts : Calories 328.4 calories, Carbohydrate 46.8 g, Cholesterol 49 mg, Fat 15.6 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 9.5 g, Sodium 176.1 mg, Sugar 31.9 g

PEPPERMINT RIBBON CAKE



Peppermint Ribbon Cake image

With its pretty pink layer and fabulous mint flavor, this is a great holiday dessert. Because I work full-time, I like the convenience of starting with a cake mix. -Lisa M. Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 6

1 package white cake mix (regular size)
1/2 teaspoon peppermint extract
1/2 teaspoon red food coloring
1/2 cup plus 2 tablespoons crushed peppermint candies, divided
1 cup confectioners' sugar
1 tablespoon 2% milk

Steps:

  • Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies., Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter., Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.

Nutrition Facts : Calories 300 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.

PEPPERMINT TEA CAKES



Peppermint Tea Cakes image

From BC Holiday Cookies. They look nice in the photo and I think it will make a great addition to my holiday cookie trays.

Provided by PalatablePastime

Categories     Dessert

Time 1h35m

Yield 4 dozen cookies

Number Of Ingredients 8

1 cup butter or 1 cup margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup finely chopped pecans
3/4 cup finely crushed hard peppermint candy
additional powdered sugar

Steps:

  • Heat the oven to 400°F.
  • Mix together the powdered sugar, butter, and vanilla until creamy and smooth.
  • Gradually stir in the flour, 1/4 cup crushed candies, and the salt. Then fold in the pecans.
  • Shape the dough into 1-inch balls, and place them 2 inches apart on an ungreased cookie sheet.
  • Bake 8-9 minutes until they are set but not browned.
  • While cookies are baking, set up 2 bowls, 1 with powdered sugar and the other with the remaining crushed candies (you will be rolling the cookies in this).
  • When cookies come out of the oven, immediately roll them in powdered sugar. Roll again if needed. After 10 minutes, roll powdered cookies in the remaining crushed candies, and reroll again here as well if needed.

Nutrition Facts : Calories 818.4, Fat 56.5, SaturatedFat 30.1, Cholesterol 122, Sodium 473.9, Carbohydrate 70.7, Fiber 3.2, Sugar 15.6, Protein 9

PEPPERMINT LAYER CAKE WITH M&M'S TREES



Peppermint Layer Cake with M&M'S Trees image

This classic buttery vanilla layer cake has a cool pop of peppermint, which acts as a delicious base for festive handmade M&M'S trees. To make them, ice cream cones are coated with chocolate frosting, then decoratively coated with M&M'S and a light dusting of confectioners' sugar, leaving you with the perfect holiday centerpiece and dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 38 servings

Number Of Ingredients 21

1/2 cup vegetable oil, plus more for the pans
2 3/4 cups cake flour, plus more for the pans
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 stick unsalted butter
1 2/3 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1/2 to 1 teaspoon pure peppermint extract
1 1/2 cups buttermilk
4 sticks unsalted butter, at room temperature
1/2 teaspoon salt
5 cups confectioners' sugar, plus more for dusting
2 teaspoons pure vanilla extract
1/2 to 1 teaspoon pure peppermint extract
1/4 cup milk
2 ounces semisweet chocolate, finely chopped
1 tablespoon unsweetened cocoa powder
4 ice cream sugar cones
Red and green M&M'S, for decorating

Steps:

  • Make the cake: Preheat the oven to 350˚ F. Brush two 9-inch round cake pans with vegetable oil, line the bottoms with parchment, brush the parchment with oil, then dust lightly with flour, tapping out the excess. Whisk the flour, baking powder, salt and baking soda in a medium bowl.
  • Beat the vegetable oil and butter in a large bowl with a mixer on medium-high speed until combined. Add the granulated sugar and beat until light and creamy, about 4 minutes. Beat in the eggs, one at a time, then beat in the extracts. Reduce the speed to low; beat in the flour mixture in three additions, alternating with the buttermilk. Increase the speed to medium high and beat until combined.
  • Divide the batter between the cake pans. Tap them against the counter, then bake until golden brown and the cakes spring back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 15 minutes in the pans, then remove the cakes to the rack, remove the parchment and let cool completely.
  • Meanwhile, make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until creamy, 2 to 3 minutes. Add the confectioners' sugar, 1 cup at a time, beating to combine after each addition. Beat in the extracts, then the milk, beating until light and fluffy, 2 to 3 minutes. Remove 1 cup of the frosting to a small bowl.
  • Melt the chocolate in the microwave in 30-second intervals, stirring. Let cool slightly, then stir the melted chocolate into the reserved 1 cup frosting along with the cocoa powder.
  • Make the trees: Using a serrated knife, carefully saw off the wide ends of 3 of the sugar cones so all the cones are varying heights. Cover the outside of all 4 cones with a thick layer of the chocolate frosting. Press M&M'S into the frosting to cover completely.
  • Put 1 cake layer on a cake stand or platter. Spread about 1 cup white frosting on the cake. Top with the second cake layer, then frost the top and sides of the cake with the remaining white frosting. Arrange the trees on top. Lightly dust the trees with confectioners' sugar.

PEPPERMINT PATTY CAKE



Peppermint Patty Cake image

If you love mint and chocolate, this is the cake for you. I've had this recipe for quite awhile and I just recently made it and it was absolutely delicious. Hope you enjoy it too.

Provided by Boca Pat

Categories     Dessert

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 14

3 ounces semisweet chocolate, chopped
6 small chocolate-covered mint candies, such as peppermint patties,coarsely chopped
2 tablespoons milk
4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
2 cups butter, at room temp
2 3/4 cups sugar
5 eggs
1 1/2 teaspoons vanilla extract
2/3 cup milk
9 ounces semisweet chocolate, chopped
6 tablespoons butter
additional chocolate-covered mint candies, cut into pieces,optional

Steps:

  • Cake: Preheat oven to 350; grease& flour 12 cup Bundt pan In microwave safe bowl combine chocolate, peppermint candies and milk; heat on hi at 20 sec intervals, stirring occasionally, until melted; reserve Combine flour, baking pwdr and salt; at hi speed beat butter with sugar until fluffy, reduce speed to med, beat in eggs 1 at a time and vanilla until combined; alternately beat in flour mixture and milk; beat 1 minute Trnasfer 1 cup batter to bowl; stir in reserve melted chocolate mixture; pour 5 cups plain batter into pan; drop half of chocolate batter over batter in pan Swirl knife thru batters to marble Add remaining plain& choc.
  • batters to pan; with knife, marble batters by scooping knife into& up thru batters.
  • Bake 1 hr to 1 hr 10, or until toothpick comes out clean; cook in pan 30 minutes; remove; cool completely on rack Glaze: In micro safe bowl combine chocolate& butter; heat in micro on hi at 10 sec.
  • intervals, stirring occasionally, until melted; pour over cake; garnish with candies if desired.

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