#27) Candy Cane Cupcakes
Alrighty folks... the holiday season is upon us and you all know what that means - BAKING!!! Nicole @ Baking Bites is hosting a Holiday Cupcake Contest and seeing as I have loads of free time now that the semester is over, I wanted in. I whipped up a plain vanilla batter and divided it in thirds. To one third I added raspberry candy flavouring and red food colouring, to a second peppermint candy flavouring and green food colouring, and the third I left as is. To all three bowls I added some crushed candy cane. They baked up nicely, but I have to say they were a little dense for my liking... next time I think I will use less butter. In any case, here is the recipe:
1 cup butter
1 cup sugar
1/2 cup buttermilk
1 1/2 cups flour
1 1/2 tsp baking powder
1 tsp vanilla
raspberry candy flavouring
red food coloring
peppermint candy flavouring
green food colouring
2 crushed candy canes
-Preheat oven to 320°F and line muffin cup with liners.
-Lightly beat eggs. Add butter and sugar and beat until light and fluffy.
-Add buttermilk, flour, baking powder, and vanilla. Beat until light and creamy.
-Divide mixture evenly among three bowls.
-To one bowl add 5 drops raspberry flavouring and red food coloring. Mix.
-To a second bowl add 5 drops peppermint flavouring and green food colouring. Mix.
-Add crushed candy cane to each bowl and mix
-Add the different coloured batter to the liners by tablespoonfuls, creating layers in each liner.
-Once all the batter has been distributed, poke a fork into each liner twice.
-Bake for 20 minutes and let cool completely.
1 1/4 sticks butter
1 1/4 cups icing sugar
1 tsp vanilla
1 tbsp milk
1 crushed candy cane
-Beat butter until smooth (20 seconds).
-Add sugar and salt. Beat for one minute.
-Scrape down sides of bowl and add vanilla and milk. Beat for 2 minutes.
-Pipe or spread on cooled cupcakes.
-Sprinkle candy cane on top.