18 December, 2018
Candy Cane Cupcakes
These simple Candy Cane Cupcakes are a real showstopper. Once again I have used my ‘Very Vanilla Cupcakes’ recipe (posted 25.05.17) for the sponge cakes and I’ve topped them with peppermint frosting.
To make enough frosting to decorate 12 cupcakes, combine 50g unsalted butter, 100g full fat cream cheese, 300g icing sugar and 1 tsp of peppermint extract in a freestanding mixer. Beat until smooth.
Split the frosting between 2 bowls and colour one half of the frosting with red food gel (I use Wiltons ‘Red Red’). To get a nice vibrant red colour you need to add quite a bit of gel. Remember to add a little at a time, mixing thoroughly after each addition, until you reach the desired shade. The beauty of gel colourings are that they are concentrated and you therefore need far less of them than you would of many of the liquid colourings, so the consistency should not be affected.
Carefully spoon the white frosting down one side of a disposable piping bag and the red frosting down the other side. This should allow the 2 colours to come out together when you squeeze the piping bag. Use a ‘Wilton 1A’ piping nozzle to give a swirly effect. Sprinkle with edible hologram glitter and top with a mini candy cane.
The peppermint frosting and vanilla from the cupcake compliment each other beautifully. Delicious!
