Sour Cream Peppermint Petits Fours

Makes 24 mini bundts or 12 regular cupcakes (I used the Nordicware Mini Bundt pan)

  • 1/2 c. unsalted butter, softened
  • 1 c. sugar
  • 1/4 c. sour cream
  • 2 eggs, large
  • 1-1/2 tsp. vanilla extract
  • 1 tsp. peppermint extract
  • 1-1/4 c. flour
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt

1) Preheat oven to 350 F. Generously coat mini bundt pan with nonstick cooking spray---use the kind with flour! Seriously, I can't tell you how big of a difference this makes. 

2) Combine butter and sugar in mixing bowl and beat until well combined. Add sour cream, eggs, vanilla and peppermint extracts and mix well. Stir in remaining ingredients and mix until just combined. 

3) Spoon batter into prepared pan and bake for 12-15 minutes or until top is slightly golden and springs back when touched lightly. Allow to cool completely. Dust with powdered sugar to serve. 

Source: Adapted from The Sweet Art