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Candy Cane Cupcakes

Candy Cane Cupcakes
Source: Coles Magazine


Makes: 12 Prep: 30 mins (+ cooling time) Cooking 25 minutes

Ingredients: 
200 g butter, softened
1 cup (220g) caster sugar
3 Coles Australian Free Range Eggs
1 cup (150g) self raising flour
1/2 cup (50g) dark cocoa powder
1/2 cup (125ml) milk
Red or green sprinkles, to decorate
Coles Christmas Mini Peppermint Candy Canes, to decorate

Peppermint Chocolate buttercream
250g butter, softened
500g icing sugar mixture
2 tbs milk
200g White chocolate, melted, cooled
1/2  tsp peppermint essence



Method:
1. Preheat oven to 180°C. Line 12 x 1/3-cup (80ml) muffin pans with paper cases.
2. Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour, cocoa powder and milk, in alternating batches. Stir to combine. Divide evenly among paper cases.
3. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool.
4. To make the peppermint buttercream, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar and milk, in alternating batches, until well combined. Add the melted chocolate and beat to combine. Add the peppermint essence and beat to combine.
5. Spoon the buttercream into a piping bag fitted with a 2cm fluted nozzle. Pipe buttercream over each cupcake. Sprinkle with red or green sprinkles and decorate with mini candy canes.

Vic Lic

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