CANDY CANE CUPCAKES RECIPE!
This Candy Cane Cupcakes Recipe with Swirl Frosting is such a crowd-pleaser and always the star of Christmas dessert tables!
Provided by Veronica
Categories Dessert
Time 28m
Number Of Ingredients 18
Steps:
- Preheat your oven to 350 degrees.
- Line cupcake tins with paper liners.
- In a small bowl, whisk together the cocoa powder and hot water until smooth, set aside.
- In a medium bowl, whisk together the flour, baking soda/powder, and salt; set aside.
- In a medium saucepan, combine the butter and sugar over medium heat. Heat, stirring occasionally, until the butter is completely melted. Remove the mixture from the heat and transfer to a large heat proof bowl or the bowl of your stand mixer.
- Beat on medium for 4-5 minutes, until the mixture is cooled. Mix in the eggs, one at a time, being sure to scrape the sides as you go. Mix in the vanilla and then the cocoa/water mixture.
- With the mixer on low, slowly add in your dry flour mixture, alternating with the sour cream (starting and ending with the flour mixture).
- Pour batter into prepared cupcake tins, 2/3 of the way full, and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely on your counter top or wire rack.
- Now it's time to make the frosting!
- In a large bowl, beat the butter on medium heat for a couple of minutes until smooth.
- Add in the cream cheese and beat until just combined.
- Slowly add in the powdered sugar, 1 cup at a time, until it is full combined.
- Add in the vanilla and mint extract and beat just until incorporated.
- Mix in the heavy cream, 1 Tablespoon at a time, until you have reached your desired consistency. *Milk can be substituted for the cream, but I love the thickness and richness the cream adds.
- Ready to frost? Here's how you'll achieve the Swirl!
- In your piping bag, using a toothpick, draw 2 parallel lines with your red gel coloring (on both sides).
- Carefully spoon in your prepared frosting, cut a large tip on the bottom, and pipe frosting on to your cooled cupcakes.
- I like to use 2 piping bags for this, and split the frosting in half, to achieve a brighter swirl.
SWIRLED CANDY CANE CUPCAKES
Enjoy your Christmas party with these delicious cupcakes made Betty Crocker™ Super Moist™ cake mix and topped with candies - perfect for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil, egg whites and peppermint extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter in half. To 1 portion, add food color; stir until uniform in color. In each muffin cup, place 2 tablespoons red batter; top with 2 tablespoons white batter. Swirl white batter through red batter with knife for marbled design.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Frost cupcakes with frosting. Top each with crushed peppermint candies.
Nutrition Facts : Calories 251, Carbohydrate 35 g, Fat 2, Fiber 1/2 g, Protein 1 1/2 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 346 mg
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