Red Velvet Candycane Cupcakes
Author: 
Recipe type: Dessert
Serves: 18 or more
 
Vibrant and delicious red velvet cupckes with a minty twist
Ingredients
For the cupcakes
  • 350g (2⅓ cups) plain flour
  • 2 tbs cocoa powder
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 315g (1½ cups) caster sugar
  • 250ml (1 cup) buttermilk
  • 185ml (3/4 cup) vegetable oil
  • 2 eggs
  • 3 tsp red food colouring
  • 2 tsp white vinegar
  • 1 packet candycanes crushed
For the icing
  • 250g pkt cream cheese, at room temperature
  • 100g butter, at room temperature
  • 195g (1¼ cups) pure icing sugar, sifted
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 180°C. Line eighteen 80ml (1/3-cup) capacity muffin pans with paper cases.
  2. Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a large bowl. Stir in the sugar.
  3. Whisk the buttermilk, oil, eggs, food colouring and vinegar in a jug until combined.
  4. Make a well in the centre of the flour mixture. Add the buttermilk mixture and stir until just combined.
  5. Divide the mixture among the prepared pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer the cupcakes to a wire rack to cool completely.
  6. To make the cream cheese frosting, use an electric beater to beat the cream cheese, butter, icing sugar and vanilla in a bowl until smooth.
  7. Pipe or spoon the cream cheese over the cooled cupcakes. Sprinkle with crushed candy canes.
Recipe by Art of Baking at http://www.artofbaking.net/red-velvet-candycane-cupcakes/