Sunday, December 13, 2009

Candy Cane Cupcakes

Here is a fun Christmas treat recipe for you! These are really fun to make and they look so cute and festive. I found them on Baking Bites, one of my favorite recipe sites. One of my favorite parts of these cute little cupcakes is the red and white patterned center. When you take a bite, it's festive treat. I forgot to take a picture of the inside though! The burst of peppermint flavor is such a nice surprise, especially when paired with the vanilla cream cheese frosting. I'm not a huge cupcake fan, but these are gooooood!
Note: This recipe only makes twelve cupcakes. I doubled the recipe with great success and had enough batter to make 12 mini cupcakes from a mini muffin pan in addition to 24 cupcakes.

Candy Cane Christmas Cupcakes

2 large eggs
1/2 cup sugar
1/2 cup milk
1/2 cup vegetable oil
1 tsp vanilla extract
1 1/4 tsp peppermint extract
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp red food coloring

Preheat oven to 350F. Line a 12-cup muffin tin with paper liners. In a large bowl, mix together eggs and sugar until mixture is light and creamy and the sugar has mostly been dissolved. Stir in milk, vegetable oil, vanilla and peppermint extracts. In a medium bowl, whisk together flour, baking powder and salt. Pour into wet ingredients and whisk just until batter is smooth. Measure out one cup of batter and place it back in the medium bowl. Add red food coloring to this bowl and whisk to incorporate. Put a spoonful (approx 2-3 tsp) of the white batter into the center each cupcake paper and let it spread slightly on its own. Put a spoonful of red batter in the center of the white. It will push out the other batter and, as it sits for a moment, will also spread itself. Alternating spoonfuls of the two batters and trying to keep the amounts as even as possible (after the first layer, I used smaller amounts of red and white with each spoonful), repeat the technique until all the batter has been used up. Bake for about 15 minutes, until a tester inserted into the center of each cupcake comes out clean and the top springs back when lightly pressed. Cool completely on a wire rack before frosting.

Vanilla Cream Cheese Frosting
4-oz cream cheese, room temperature
1/4 cup butter, room temperature
1 tsp vanilla extract
2 tbsp milk
2-3 cups confectioners’ sugar
green food coloring (optional, but recommended for the holidays)

In a medium bowl, combine cream cheese and butter. Beat until smooth, then mix in vanilla extract, milk and 1 cup of confectioners’ sugar. Beat until very smooth, then gradually blend in additional sugar until frosting is fluffy, thick and easy to spread. Beat in up to 1/2 tsp green food coloring to dye the frosting, if you wish. Frosting can be spread onto the cupcakes or piped using a piping bag.

This is how the cupcakes should look before being baked. Mine are a little messy but you can see how each layer of batter pushes the other layer out a bit.

This is how they look after being baked. They look so neat when you bite into them. Plus the burst of peppermint is a wonderful surprise.I made a big batch for a party and they were a hit. No one suspected the peppermint flavor.

1 comment:

Kinsey said...

these look really delicious. I might just have to try them.