Peppermint White Chocolate Frosted Cakelets

Cakelets:

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 ounces white baking chocolate, melted
• 1/2 cup granulated sugar
• 1/2 cup butter, softened
• 1 egg
• 1 tsp peppermint extract
• 1/4 tsp vanilla extract
• 6 Tbsp milk

Peppermint Glaze:   

• 1 cup Confectioners’ sugar
• 2 Tbsp water
• 1/4 tsp peppermint extract

Preheat oven to 350°F. Prepare Frosty Flakes Cakelet Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan. Whisk the flour, baking powder and salt in a medium bowl. Melt white chocolate according to package directions. Set both bowls aside.

Using a stand mixer with a paddle attachment, cream the sugar and butter on medium speed until light and fluffy. Add egg and mix well. Add the melted chocolate and extracts. Mix in the dry ingredients alternately with the milk until just combined.

Fill the cavities with batter just over half full. Gently tap pan on a countertop to remove air bubbles. Bake 15-18 minutes or until edges are light golden brown and cake tester comes out clean. Cool cakes in pan for 5 minutes, then invert onto a cooling rack to cool completely. Clean pan, prepare with baking spray and repeat with remaining batter.

For glaze, mix all ingredients until desired consistency is reached. When cakelets are completely cooled, drizzle with a layer of peppermint glaze. When glaze has set slightly, glaze cakes again if desired. Makes about 24 cakelets.