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
- 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.
