Candy Cane Delight Cupcakes

Description

The Candy Cane Delight Cupcakes are a quintessential festive treat that marries the invigorating flavors of vanilla and peppermint. Perfect for holiday gatherings, these visually appealing cupcakes not only taste delightful but also capture the spirit of the season with their striking red and white marbled appearance topped with crushed candy canes. This recipe guides you through the process of baking these delectable treats that are sure to be a hit at any holiday event.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• Red food coloring
• Candy canes, crushed for garnish
• Buttercream frosting

Step-by-step Directions

1. Preheat Oven and Prepare Cupcake Tin

Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 liners.

2. Mix Butter and Sugar

In a mixer, whisk the butter and sugar until light and fluffy. Add the eggs one at a time, mixing until each is well incorporated.

3. Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

4. Mix Dry and Wet Ingredients

Gradually add the dry ingredients to the egg mixture, alternating with the milk, mixing just until combined.

5. Prepare the Batter

Divide the batter into two bowls. In one bowl, add the vanilla extract. In the other, combine the peppermint extract with a few drops of red food coloring.

6. Create a Marbled Effect

Swirl the two batters together for a marbled effect, and fill each cupcake liner two-thirds full.

7. Bake

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

8. Decorate

Once cool, frost the cupcakes with buttercream frosting and top them with crushed candy canes.

Servings & Preparation Time

This recipe yields 12 cupcakes. The preparation time is approximately 20 minutes, and the cooking time is also about 20 minutes, totaling about 40 minutes to prepare these festive cupcakes.

Tips for Storage & Reheating

• Storage: Store the cooled cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• To Serve Again: If refrigerated, let them come to room temperature before serving to ensure the frosting softens and they have the best texture.

Conclusion

The Candy Cane Delight Cupcakes are a fabulous treat that encapsulates the joy and flavors of the holiday season. With their delightful peppermint and vanilla flavor profile and eye-catching appearance, they’re not just a treat for the palate but also for the eyes. Whether you’re an experienced baker or a novice looking to impress, this recipe promises to deliver satisfaction and festivity in each bite.

Candy Cane Delight Cupcakes

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• Author: Dulcia
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x

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Description

The Candy Cane Delight Cupcakes are a quintessential festive treat that marries the invigorating flavors of vanilla and peppermint. Perfect for holiday gatherings, these visually appealing cupcakes not only taste delightful but also capture the spirit of the season with their striking red and white marbled appearance topped with crushed candy canes. This recipe guides you through the process of baking these delectable treats that are sure to be a hit at any holiday event.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• Red food coloring
• Candy canes, crushed for garnish
• Buttercream frosting

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Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 liners.
2. In a mixer, whisk the butter and sugar until light and fluffy. Add the eggs one at a time, mixing until each is well incorporated.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the egg mixture, alternating with the milk, mixing just until combined.
5. Divide the batter into two bowls. In one bowl, add the vanilla extract. In the other, combine the peppermint extract with a few drops of red food coloring.
6. Swirl the two batters together for a marbled effect, and fill each cupcake liner two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
8. Once cool, frost the cupcakes with buttercream frosting and top them with crushed candy canes.

• Prep Time: 20 minutes
• Cook Time: 20 minutes