Christmas · Recipes

Candy Cane Cupcakes

Hey Guys!

It’s day 21! And it’s recipe time! Today it is the turn of one that I only actually came up with and tested this month, but already love, so, here is my recipe for Candy Cane Cupcakes, the perfect Christmas treat.


You Will Need:

500g Self-Raising Flour

500g Caster Sugar

500g Unsalted Softened Butter

8 Eggs

24 Muffin/Large Cupcake Cases

For Icing:

500g Unsalted Softened Butter

500g Icing Sugar

Splash Of Milk

Peppermint Extract

10 Mint Candy Canes (Finely Crushed)

2 Mint Candy Canes (Crushed (Chunky Not Powdery))

How To Make:

  1. Pre-heat your oven to 190 degrees or 180 fan

  2. in a large bowl, cream together the butter and sugar, until pale yellow and fluffy

  3. next, add your eggs, one at a time, mixing well in between each addition.

  4. Now add your flour. Do this in about four goes, otherwise you will end up with flour everywhere.

  5. Now, mix well until smooth. At this stage you can add a teaspoon of peppermint extract if you want it extra minty, but this is optional.

  6. Next, place your cases into your cupcake/muffin tray and spoon your mixture into the cases

  7. Now it is time to bake. Pop them in your oven for around 25 mins or until golden brown.

  8. Remove from your oven and leave them to cool completely.

  9. Next it is time for your icing.

  10. In a large bowl or mixer beat your butter for at least 5 mins, so that it goes pale and fluffy.

  11. Next add your icing sugar a little at a time, beating gently at all times

  12. leave this beating until it is all combined and is light and fluffy.

  13. Next add your milk. You may need up to 60ml, but just add what you need for now. Your mixture needs to be soft and pipe-able, but not runny and it still needs to hold a shape. This is also when you need to add your peppermint extract, use about 1 teaspoon, you can always add more later if you want it minty-er

  14. Now, add your finely crushed candy-canes Add these in a couple of stages, beating between each addition. This is when you may need to add a little more milk.

  15. Now its time to pipe it. Carefully spoon your mixture into your piping bag, I suggest using a nozzle, but you don’t have too.

  16. Pipe a generous amount into each cupcake and then sprinkle with you chunky crushed candy-canes

  17. Serve

and there we go. I love these cupcakes, they just scream Christmas to me. They are sweet and minty and festive and I love them. So yummy. You can add more mint if you want, but it all depends on what you personally like, if you recreate these I would love to see the results, tag me on social media or use #efrcandycanecupckaes . I hope that you have enjoyed today’s post and I will see yo all again tomorrow.


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