Friday, December 5, 2014

Candy Cane Cupcakes

Good evening my darling foodies! If you are joining us for the first time, you've come at a great time. We are 5 days into our 25 Days of Christmas recipes. Today, we will be making cupcakes. Who in their right mind doesn't like cupcakes? Who in their right mind doesn't like candy canes? There's no escaping candy canes once the holiday season rolls around. No seriously... There's no escaping the slew of different flavors.

There are cinnamon candy canes, peppermint candy canes, strawberry candy canes, wintergreen candy canes. There are apple pie candy canes, butterscotch candy canes, and so so many more! The options are endless really. They are perfect for all types of holiday recipes, or even handing out to friends and family. Today, we will be adorning our cupcakes with traditional peppermint candy canes though. No worry though if you have a different kind. They are purely decoration in this recipe. Now, with much ado:

☃On the sixth day of Christmas recipes, your hostess gave to you☃

Candy Cane Cupcakes
Yields 36 Servings

You will need:

For the Cupcakes:

  • 1 cup butter, softened
  • 2.5 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1.5 teaspoons peppermint extract
  • 2+3/4 cups all purpose flour
  • 1 cup baking cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups water

For the Peppermint Buttercream:

  • 2 cups sugar
  • 8 large egg whites
  • 1/4 teaspoon kosher salt
  • 4 sticks unsalted butter, room temperature
  • 1.5 teaspoons peppermint extract
For the Garnish:

  • Peppermint Candy Canes


  1. For the cupcakes: Preheat oven to 350 degrees. 
  2. Line three 12-cup muffin pans with cupcake liners.
  3. In a mixing bow, cream butter and sugar. 
  4. Add the eggs, one at a time, beating well after each addition. 
  5. Beat on high speed until light and fluffy. 
  6. Stir in vanilla and peppermint extract.
  7. Combine dry ingredients; add to creamed mixture alternately with water, beginning and ending with the dry ingredients. 
  8. Pour into cupcake liners. 
  9. Bake until a toothpick inserted in the center comes out clean, about 18 minutes. 
  10. Cool for 5 minutes before removing from pans to wire racks to cool completely.
  11. For the frosting: Place sugar and egg whites in the bowl of a stand mixer. 
  12. Place the bowl over a pot of simmering water. 
  13. Heat, whisking constantly, until the mixture reaches 160 degrees Fahrenheit. Mixture will be frothy.
  14. Remove bowl from heat and attach to the mixer. 
  15. Fit the mixer with the whisk attachment. 
  16. Beat on medium-high until stiff peaks form, about 10 minutes. 
  17. Reduce speed to medium and add the butter, 2 tablespoons at a time, making sure each addition is well incorporated. 
  18. If the mixture is soupy, stick the bowl in the fridge, chill for 20 to 30 minutes, and continue to beat until the mixture comes together. 
  19. If the mixture looks curdled, just keep beating. 
  20. Beat in the peppermint extract. 
  21. Frost the cooled cupcakes.
  22. Garnish with candy canes

Thank you for joining me tonight. Stay tuned for tomorrow's sweet treat! Until then, happy blogging, and I'll catch you on the flip side!