Crushed candy cane cupcakes
A crunchy, pepperminty, Christmas twist on a cupcake!
- 30 mins preparation
- 20 mins cooking
- Makes 12
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Ingredients
Cupcakes
- 125 gram butter, at room temperature
- 3/4 cup caster sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla essence
- 1 1/2 cup self-raising flour
- 2/3 cup milk
Buttercream icing
- 100 gram butter, at room temperature
- 1 1/4 cup icing sugar, sifted
- 1 tablespoon milk
To decorate
- 15 candy canes, crushed
Method
Cupcakes
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1Preheat oven to 180°C/160°C fan-forced. Line a 12-cup muffin tray with paper or foil cases.
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2Using an electric mixer, beat butter and sugar in a bowl until pale and creamy.
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3Add eggs, one by one, beating lightly after each addition until combined. Stir in essence, flour and milk.
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4Spoon into prepared holes. Bake for 20 minutes or until a skewer inserted at centre comes out clean.
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5在托盘站了五分钟。转移到一个线rack to cool completely.
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6Meanwhile, to make the buttercream icing, use an electric mixer to beat the butter in a large bowl until as white as possible. Gradually beat in icing sugar and milk until fluffy.
Decoration
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7Spoon buttercream in to a piping bag fitted with a 1cm star-shaped nozzle; pipe onto cupcakes.
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8Place crushed candy canes in a shallow bowl. Press tops of cupcakes into candy cane to lightly coat.
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