Baby Hints & Tips

Candy cane crush cupcakes

Nothing brings back childhood memories of Christmas like the sight of candy canes and these candy cane crush cupcakes are sure to be a hit. Handed out to all the children in your class at school; it was a tradition. So here’s a grown up twist on the candy cane, because let’s face it, seeing an adult handing out candy canes to all their friends just seems a little strange. Win over family, friends and colleagues with these chocolate cupcakes with peppermint icing, topped with crushed candy canes. All the flavour of a candy cane… in a cupcake!

candy cane crush cupcakes Candy Cane Crush Cupcakes

Makes: approximately 18 cupcakes

Candy Cane Crush Cupcake Ingredients:

  • 200g unsalted butter, at room temperature
  • 200g caster sugar
  • Pinch of salt
  • 4 eggs, at room temperature
  • 180g self raising flour, sifted
  • 4 tablespoons cocoa, sifted
  • Smashed candy canes for decoration

Peppermint Icing Ingredients:

  • 150g unsalted butter, at room temperature
  • 300g icing sugar, sifted
  • 1 teaspoon of peppermint essence (or more if you’re after a real kick!)
  • Splash of milk (if needed)

Candy cane crush cupcake method Method for Candy cane crush cupcakes:

  1. Preheat oven to 165 degrees Celsius.
  2. Place 18 cupcake wrappers in cupcake tins.
  3. Place butter, sugar and salt in mixing bowl and cream on medium speed until light and fluffy.
  4. Add eggs one at a time, mixing well after each. If mixture starts to separate, don’t worry, add a tablespoon or two of the flour to bring it back together.
  5. Add the sifted flour and cocoa and mix until just combined. If you over mix, the cupcakes will not be light and fluffy.
  6. Fill the cupcake wrappers half way with the mixture.
  7. Place cupcake trays in the oven and bake for 18-22 minutes.
  8. Cool in the pan for 5 minutes, and then turn onto a wire rack to cool.
  9. Once cool ice with peppermint icing and top with a smashed candy canes.

Peppermint Icing Method:

  1. Beat butter in mixer until light and smooth.
  2. Add sifted icing sugar and continue to beat until pale in colour.
  3. Add peppermint essence and mix well.
  4. If icing seems too thick, add a splash of milk until desired consistency is reached.

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