Saturday, 29 December 2012

Candy Cane Cupcakes

One of my Christmas gifts was a cupcake recipe book from the Primrose Bakery in London, and during some light sale shopping I picked up this cute glass cupcake stand for £5. Time to bake! I flicked through the recipe book and settled on trying out some peppermint icing, because I was inspired by the candy cane-style sweeties they'd put on the top. There's always candy canes left on our Christmas tree when it gets taken down, so this was a great way to use some up.

The recipe for the cakes was slightly different to what I'd done previously, but they came out beautifully! To make 12 cupcakes, you will need:
110g butter
225g golden caster sugar
2 eggs
150g self raising flour
125g plain flour
120ml semi-skimmed milk
1 tsp vanilla essence

Preheat the oven to 160°C fan, 180°C/gas mark 4. Arrange your cupcake cases in a muffin tray - mine are from eBay. Cream the butter and sugar with an electric mixer until the consistency is smooth, and mix in the eggs one at a time.
Sieve both types of flour together. Put the milk in a jug and add the vanilla essence. Add about a third of the flour to the sugar/butter and mix in. Add a third of the milk, and mix again. Repeat until it's all been added, and then spoon in to your cases. The recipe book says to bake for 25 minutes but they took almost 40 in our oven. Just keep checking them and take them out when they're golden brown. Leave to cool in the muffin tray for 10 minutes, and then move them to a wire cooling rack.

For the icing, you will need:
60g butter
40ml semi-skimmed milk
1/2 tsp peppermint extract
300g icing sugar
Green food colouring
Candy canes to decorate

The icing is just bog standard butter icing with some colour and flavour. Add the butter, milk, extract and half the icing sugar into a bowl and mix until it's smooth. Gradually add all the icing sugar to thicken the consistency, mixing constantly. If it's too thick, add a drop more milk. I used a plastic pallette knife to smooth the icing on top. Crush up some candy canes and sprinkle on to the icing.

The recipe book says to use chocolate cupcakes instead of vanilla, but I'm not a massive fan. I think these turned out really well :) x

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