• Place your Mini Muffin Tray on the top of your Medium Perforated Baking Sheet. Set aside.
• Preheat oven to 320F/160C.

PEPPERMINT VANILLA MUFFINS PREPARATION

• In a mixing bowl, whisk the all-purpose flour together with the corn starch, baking powder, baking soda, and sea salt. Set aside.
  6.88 oz all-purpose flour, 0.28 oz Cornstarch, 1/4 tsp baking powder, 1/4 tsp sea salt, 1/4 tsp baking soda
• In a separate mixing bowl, cream the softened butter together with the granulated sugar until light and fluffy, about 3 minutes.
  2.47 oz butter, 7.05 oz granulated sugar
  
• Add in the eggs one at a time. Beat for an additional minute.
  3 eggs
  
• Continue by adding half of the flour mixture, continuing on low speed, mixing until just combined.
  
• Then add the sour cream, vegetable oil, vanilla bean paste and peppermint extract and mix until just combined.
  5.29 oz sour cream, 1 oz vegetable oil, 1 1/2 tsp vanilla bean paste, 1/2 tsp peppermint extract
  
• Finally add the other half of the flour mixture and mix until just combined. NOTE: Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
  
• Pour the preparation into each well of your Mini Muffin Tray to 3/4 full in order to have a nice top.
  

BAKE!

• Bake for 12 minutes at 320F/160C. (Every oven heats differently, monitor your muffins from 10 minutes). It is ready when the toothpick inserted comes out clean or with little to no crumbs.
  
• Once your Peppermint Vanilla Muffins are out of the oven, let them cool down for about 10 minutes before unmolding then onto your cooling rack.

WHITE CHOCOLATE PEPPERMINT BUTTERCREAM PREPARATION

• Place the white chocolate together with the heavy cream in a heatproof bowl over a pan of simmering water. NOTE: The base of the bowl should sit above the water without touching it. Allow the chocolate and butter to melt so that it is smooth, shiny and glossy. Stirring well to combine. Remove from heat and set aside to cool down.
  4.23 oz white chocolate chips, 0.70 oz heavy cream
  
• In a mixing bowl, add the softened butter and beat on high until light and fluffy, about 5 minutes. Mix in the cooled white chocolate, until combined.
  7 oz butter
  
• On low speed, add the vanilla bean paste, peppermint extract and the sifted powdered sugar in 2 portions, mix in the powdered sugar at low speed, until each addition is fully incorporated. Scrape down the sides of the bowl, and mix for 1-2 minutes on low speed.
  2 1/2 tsp vanilla bean paste, 1 tsp peppermint extract, 12.70 oz powdered sugar
  
• Transfer the white chocolate peppermint buttercream to a piping bag with the star tip. Pipe frosting on top of the muffins and decorate with mini candy canes. Enjoy & Happy Holidays!
  24 candy canes
  
• N.B. These cupcakes are best enjoyed the day of. However, you can store the muffins wrapped at room temperature and the frosting in the refrigerator up to 3 days for assembly later.