Warning: preg_replace(): Compilation failed: nothing to repeat at offset 113 in /home/aspoonfu/public_html/wp-content/plugins/jetpack/class.photon.php on line 346
Candy Cane recipes are always so festive at this time of year. This week Sarah backed up a batch of chocolate cupcakes that she decorated with a peppermint buttercream frosting, and shards of crushed candy cane on the top. She tried a new technique of brushing the inside of the piping bag with three stripes of Christmas Red Wilton Icing colour. Love how the piped buttercream looks like a candy cane.
- One Bowl Chocolate Cupcakes
- 3/4 cup cocoa powder
- 1 1/2 cups plain (all-purpose) flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons Bicarb soda (baking soda)
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup warm water
- 3/4 cup buttermilk
- 3 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
Directions
- Preheat oven to 175 degrees C (350 degrees F). Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
- Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
Makes 18 cupcakes.
Peppermint Buttercream
Ingredients:
125 g butter (1 stick), softened
3 cups icing (confectioners sugar)
2 – 4 tablespoons milk
1 teaspoon vanilla
red food colouring
1 candy cane, crushed
drop peppermint flavouring
Method:
Place the butter in a large mixing bowl and on medium speed of an electric mixer beat until smooth. Add the sugar, 2 tablespoons of milk, and vanilla. Beat until smooth and creamy, about 5-7 minutes. Gradually add the remaining milk or until the icing is thick enough to be of good spreading consistency.
Paint the inside of a piping bag with three stripes of red food colouring. Place icing in piping bag with 2D Tip. Pipe swirls onto cupcakes and add candy cane sprinkles as desired.
Some of our other Candy Cane recipes include:
For your daily sugar fix you can subscribe or follow us on facebook, twitter, and google plus.
Share this:
Oh these sound and look very good. I was carefully reading through the ingredients to see if I have everything to make them. I am only missing the buttermilk ( thankfully my husband is running out to pick up the turkey 🙂 These are certainly going to get made 🙂
Merry Christmas Ladies!
Angelina
Delightful cupcakes, which I will definitely be making tomorrow. Hope you and your family enjoy a Merry Christmas, and blessings for the New Year.
Merry Christmas !..just found your blog visiting ” Blue dream ” ….clicked on the link and a big “surprise” a wonderful blog full of inspirations.Love your blog .Congrats!
Luna
My Crochet,Mis Tejidos