Candy Cane Cupcakes
Do you have a surplus of candy canes?
Here is the first of two fun (and tasty) recipes to help you use them up, plus they are both great recipes for cooking with kids!
How about trying one out while you are on your Winter Break?
The flavor that the crushed candy canes give to both the frosting and the chocolate cake as you chew is just fantastic!
I have been working on this frosting recipe for years, the constant however was powdered sugar as the main sweetener. The powdered sugar contains starch to keep the sugar from clumping and forming into larger crystals. I love butter cream, but some recipes are too “grainy” for my taste while others are too heavy. This one takes care of the “grainy” texture while still being a lighter consistency by breaking down the bonds of the starch. I add the boiling water to the sugar, which dissolves the starch and eliminates the grainy texture.
Make your favorite boxed or homemade chocolate cake, either one will work out well.
If you are looking for a good homemade chocolate cake recipe this one from Tasty Kitchen is really good!
Butter Cream Icing
3 ½ cups powdered sugar
½ teaspoon salt
2 teaspoons vanilla extract
¼ cup boiling water
1 cup softened butter
4 tablespoons milk (or heavy cream)
Combine sugar, salt, vanilla, and boiling water into a mixer with a whisk attachment. Mix on medium-low until smooth (may look a little thick, but it is fine). Add the butter and milk (or cream) and whisk until smooth. Increase the speed and whip on high for at least 10 minutes. The longer it whips, the lighter it will be. Sealed in a container, the icing will keep for 10 days in your refrigerator. Just bring it to room temperature before icing cupcakes or cakes.
Candy Cane Cupcakes
Use any chocolate cake recipe and make cupcakes according to directions. Let cool before icing.
Ice with the butter cream icing (above) and sprinkle crushed candy canes on top. For a more minty flavor, I place the candy canes into a blender or food processor with a pinch or two of sugar. Blend on high to get a powder. I add 2-3 tablespoons to the chocolate cake batter and mix in well before baking. The I sprinkle the crushed candy canes on top. You could also use the powdered candy cane/sugar mixture to “dust” the top of the cupcakes after icing. For a more festive twist, try adding 1-2 drops of red food coloring to a bit of the the icing for a pink color. The, decorate in both the pink and the white icings for a custom creation!
Hope you like it!
Posted December 27th, 2010 by Colleen in Amanda, Christmas, Desserts | 1 Comment »
