White Chocolate Cupcakes with Peppermint Buttercream

INGREDIENTS

3/4 cup

white chocolate chips

1/2 tsp

vegetable oil

1 cup

all purpose flour

1/2 cup

cake flour

1 tsp

baking powder

1/2 tsp

salt

1 cup

buttermilk

1 tbsp

vanilla extract or vanilla bean paste

2/3 cup

granulated sugar (two thirds)

6 tbsp

butter (room temperature)

in large eggs (room temperature (or place eggs a dish of warm water for 5 minutes before using))

PEPPERMINT BUTTERCREAM:

1/2 cup

butter (softened)

2 cups

powdered sugar (depending on your tastes)

2 tbsp

heavy cream

3/4 tsp

peppermint extract

Red food coloring (optional)

Crushed candy canes