Holiday Dessert Bake-off: Cassie Piper’s Mini Candy Cane Cupcakes
November 9, 2012
Cassie Piper’s Mini Candy Cane Cupcakes
Bakes about 4 dozen mini cupcakes:
1 cup and 2 tablespoons cake flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon salt
¾ cup sugar
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½ stick unsalted butter
1 large egg, room temperature
¼ teaspoon red gel-paste food color
½ teaspoon vanilla extract
¼ teaspoon peppermint extract
1 cup buttermilk
½ teaspoon baking soda
1 ½ teaspoon apple cider vinegar
Preheat oven to 375°F. Line mini muffin tins with mini paper cupcake liners.
Sift together cake flour, cocoa and salt in a medium sized mixing bowl and set aside.
With an electric mixer on medium speed, cream sugar and unsalted butter until pale and fluffy. Beat in egg until incorporated, scraping down sides of bowl as needed. Mix in food color and both extracts.
Reduce electric mixer to low speed. Add flour mixture in three batches, alternating with two additions of buttermilk and whisking well after each.
Stir together baking soda and vinegar in a small bowl, stirring as it foams and add mixture into batter. Mix on medium speed for 10 seconds.
Divide batter into mini cupcake liners, filling each half full. Bake about 10 to 12 minutes.
Red and White Striped Cream Cheese Frosting:
2 sticks unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
1/4 teaspoon Red gel-paste food color
1 cup crushed candy canes
With an electric mixer on medium speed, beat butter and cream cheese until
fluffy. Reduce speed to low and add powdered sugar, ½ cup at a time. Add vanilla extract and mix until smooth and combined.
Cover bowl in plastic wrap and place in refrigerator for about 10 to 15 minutes to firm up. Dip a fine bristled paintbrush into food coloring and paint stripes on the inside of your piping bag. Fill bag with frosting and pipe neat swirls on top of cooled mini cupcakes.
Garnish with crushed candy canes and enjoy!
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