Candy Cane Cupcakes

Crushed candy cane recipes are every where!  I honestly went on for a minute or two thinking I had an original recipe idea until I turned to Google images, and realized I am just one small part of a collective baking unconscious.

Candy Cane Cupcakes

24 cupcakes

 Cupcake batter:

• 750 ml (3 cups) all purpose flour
• 375 ml (1 1/2 cups) granulated sugar
• 7 ml (1 1/2 teaspoons) baking soda
• Large pinch salt
• 180 ml ( 3/4 cup) unsalted butter, room temperature
• 4 large eggs
• 15 ml (1 tablespoon) peppermint extract
• 60 ml (1/4 cup) crushed candy cane (red/green candy canes look best)
• 375 ml (1 1/2 cups) whole milk

 Icing:

• 250 ml (1 cup) butter, room temperature
• 1.5 l (6 cups) icing sugar
• 45 ml (3 tablespoons) 35% cream
• 15 ml (1 tablespoon) peppermint extract

Pre-heat oven to 190C (375F). Line 2 x 12 cup muffin tins with paper baking cups.

Cupcake batter:

In a bowl whisk together the first 4 ingredients.  With a standing or hand held mixer cream the butter and sugar for 5 minutes (or until light and fluffy). Add one egg at a time, scraping down the bowl between each addition. Add the peppermint extract and crushed candy cane. Beat for a few seconds to blend.  Add the flour in 3 additions, alternating with the milk, in 2 additions. Divide the batter equally among the paper baking cups.  Bake cupcakes on the middle rack of oven for 15 to 20 minutes or until a toothpick inserted in center cupcake comes out clean.  Let cool.

Icing:

Cream the butter in a standing or hand held mixer until smooth.  Add the icing sugar 125 ml (1/2 cup) at a time.  Add the cream and peppermint extract, and beat until well blended.  Transfer icing to a piping bag with a star tip. Once the cupcakes are completely cooled frost cupcakes with icing and decorate as desired.

*Crushed candy cane can be used as  sprinkles. I found mini candy canes sprinkles at Walmart.