Saturday, 17 November 2012
Chocolate Candy Cane Cupcakes
Yes Christmas is still a good few weeks away but I've been dying to make something with candy canes and it's been a while since I baked some cupcakes.
So naturally it had to come in cupcake form.
I love candy canes! Not that I actually eat them.
I'm more of a stick on the christmas tree or use one as a spoon in hot chocolate kinda gal, but now that I've started this blog here I thought it was about time I baked with it.
The smell of these cupcakes through the house was damn near divine. Chocolate and peppermint wafting up the stairs at 8 'o' clock at night.
Now wonder the wee madam woke 3 or 4 times.
This chocolate cupcake is rich and almost brownie like on the top and the peppermint icing just complimented it perfectly.
And of course, being that I'm a bit mad about buttermilk at the moment, I've added some to this recipe to make and even softer, moister cupcake.
This really got me into the christmassy mood, with the candy canes and christmas music (yes I had a bit of Shakin' Stevens 'merry christmas everyone' playing while I baked).
I did take the pictures the following morning. So Faith was wandering around while i was busy snapping away. Only for me too turn around and find her sneaking bits of candy cane out of the pot.
That kid loves her sweet stuff!!!
I'm getting so excited about Christmas as this year my wee poppet will be 1 month shy of turning 2 so she'll get more excited by the tree and the lights.....and the presents!
So expect festive recipes a plenty now that I've got the Christmas bug.
For the Cupcake:
40g / 3 Tbsp Butter
140g / scant 3/4 Cup Caster Sugar
1/2 Tsp Vanilla Extract
1/2 Tsp Peppermint Extract
100g / 2/4 Cup + 2 Tbsp Plain Flour
1 1/2 Tsp Baking Powder
2 1/2 Tbsp Cocoa Powder
120ml / 1/2 Cup Buttermilk
For the Frosting:
80g/ 5 Tbsp Butter
250g / 2 Cups Icing Sugar
1/2 Tsp Peppermint Extract
1-2 Tbsp Whole Milk
1 Crushed Candy Cane to decorate (Optional)
Preheat your oven to 170c/325f and line a 12 hole muffin tin with your paper liners.
In a large mixing bowl beat your butter and sugar till light and fluffy.
The add your egg and vanilla extract, mixing to smooth.
In a separate bowl sift your flour, baking powder and cocoa powder.
Gently fold in 1 half of the flour mix until just combined, then mix in half of your buttermilk.
Repeat the last step so that all the flour and buttermilk has been added but do not over mix your batter.
Now divide the batter between your 12 cupcake cases and bake for 20-25 minutes or until a skewer comes out clean.
Once baked place on a wire rack to cool fully before frosting.
Now to make your frosting, in a mixing bowl, cream the butter till smooth then beat in the icing sugar.
Once fully mixed add your peppermint extract.
If you require a looser buttercream you can add a tbsp or 2 of whole milk.
Then you can pipe your buttercream onto your cupcakes, or use a knife, whichever you prefer.
And sprinkle some crushed candy can over the top to decorate.