The Seventh Bake Of Christmas: Candy Cane Swirl Cupcakes

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I have come to the realisation that this year’s twelve bakes thus far has included only one baked good! They have all been no-bake creations. Nothing wrong with that, I feel. But just to even it out, this weeks is a good old oven-baked treat. Simple vanilla cupcakes, with a festive sprinkle of candy cane crumbs.

The original plan was to create a red and white cake batter to match the swirly frosting. But it turns out that achieving the desired rich red colour is rather challenging. It ends up looking a little brown. And therefore like chocolate sponge, but without the chocolate flavour. Also referred to as “disappointment”. So no harm done, I reverted back to a classic vanilla sponge.

This makes 12 cupcakes.

for the cupcakes…
120g unsalted butter, at room temperature
120g caster sugar
2 eggs
120g plain flour
1 tsp baking powder
1 tsp vanilla extract
12-hole muffin tin
12 cupcake cases

for the topping…
250g unsalted butter, room temperature
500g sifted icing sugar
1 tsp vanilla extract
2-3 tbsp milk
2 candy canes, broken into crumbs
red food colouring
piping bag and star nozzle

1/ Preheat oven to 180°C.
2/ Cream the butter, sugar, and vanilla until light and fluffy. Add eggs one at a time, beating in between each addition. If it begins to curdle, add a tablespoon of flour.
3/ Fold in flour and baking powder until combined, then spoon mixture into a lined muffin tray, filling each case about two thirds.
3/ Bake for 15 – 20 mins or until a skewer comes out clean. Place on a cooling rack.
4/ To make the frosting, using a hand or stand mixer, combine the butter and vanilla. Mix in the icing sugar a couple of spoons at a time. If you add it all at once, your kitchen will turn into a sticky winter wonderland. Add a dash of milk to loosen the mixture, and whisk for a couple of minutes until light and fluffy.
5/ Divide the mixture into two bowls, and colour one with the red food colouring.
6/ Spoon a couple of dollops of white frosting into one side of the piping bag, and a couple of spoons of the red into the other side, so the the frosting comes out of the nozzle in stripes. Bit like toothpaste!
7/ Once the cakes are cool, frost with a swirl, and sprinkle some candy cane on top!
8/ Scoff the lot or share with friends.

Candy Cane Swirl Cupcakes

Candy Cane Swirl Cupcakes

Candy Cane Swirl Cupcakes

Candy Cane Swirl Cupcakes

Candy Cane Swirl Cupcakes

Candy Cane Swirl Cupcakes

Candy Cane Swirl Cupcakes

Candy Cane Swirl Cupcakes

Don’t forget to give #CAKE a follow on FacebookTwitterPinterest, and Instagram!

And check out #CAKE’s bakes of Christmas past:

The Best Dip Ever
Festive Biscotti
Zesty Puff Pastry Mincies
Twelfth Night Turkey Pie

The Twelve Bakes of Christmas 2015
Chocolate Gingerbread Men
Chocolate Orange Truffle Puds
Snowman Marshmallow Pops
Ginger Nut & Salted Caramel Marbled Millionaire Slice
White Chocolate-Dipped Meringue Santa Hats

The Twelve Bakes of Christmas 2013
Snow-Dipped Ginger Snaps
Mini Mince Pies
Festive Scones
Advent Bread
Pumpkin Pie
Stained-Glass Window Biscuits
Speedy Figgy Pudding
Orange Tea Loaf
Sticky Gingerbread
Peanut Butter Fudge
Festive Sausage Plait
Bûche de Noël

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5 thoughts on “The Seventh Bake Of Christmas: Candy Cane Swirl Cupcakes

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