Candy Cane Cupcakes!

These cupcakes can last up to 3 days once made! The cooking time also includes the cooling time for them!:)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 180C/160C Fan, and get your cupcake cases ready!

Step 2

Beat together your unsalted butter and light brown sugar until light and fluffy!

Step 3

Add in your self raising flour, cocoa powder, peppermint extract and eggs, and beat until smooth and delicious!

Step 4

Split evenly between the cupcake cases, and bake in your oven for 18-22 minutes!

Step 5

Once baked, leave your cupcakes to cool fully before decorating.

Step 6

Make sure your unsalted butter (not a baking spread) is at room temperature! Beat the unsalted butter on its own, for a few minutes to really loosen it and make it supple!

Step 7

Add in the peppermint extract, and the icing sugar, and beat until smooth and delicious.

Step 8

If using, add the white food colouring now. Also, only if needed, add 1-2tbsp boiling water if your frosting is too thick to loosen slightly.

Step 9

Pipe the peppermint buttercream frosting onto the cupcakes with your favourite piping tip!

Step 10

Sprinkle over some crushed candy canes, and add a mini candy cane to each cupcake!