For any gathering this holiday season, make these Candy Cane Cupcakes! Quick to come together and wildly delicious, these cupcakes are worthy to be one of Mrs.Claus' go-to recipes and the top of Santa's favourite sweet treats list. Oh, and we know the elves would love them, too! Candy canes are, afterall, one of their four food groups!
Use our Candy Cane Baking Set for all the holiday magic!
❤️ Candy Cane Cupcakes (makes 16 cupcakes) ❤️
Candy Cane Cupcake Ingredients:
1 3/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, room temperature, cut into cubes
1/3 cup egg whites (about 2 eggs)
1/4 cup sour cream
1/2 cup whole (3.25%) milk
2 teaspoons pure vanilla extract
3/4 teaspoon JRC Liquid Candy Cane
2 drops red gel food colouring
Candy Cane Buttercream Ingredients:
2 cups unsalted butter, room temperature
3 cups icing sugar
1 1/2 teaspoons vanilla bean paste
1 teaspoon JRC Liquid Candy Cane
2 drops red gel food colouring
Candy Cane Cupcakes
- Preheat the oven to 350ºF. Line 2 cupcake pans with 16 cupcake lines.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, baking soda, and salt. Mix on low speed for 1 minute until combined. Add the butter and continue to mix on low speed for 1 to 2 minutes, or until the mixture has the texture of wet sand. Do not overmix. Slowly pour in the egg whites and mix until just combined. Add th sour cream and mix until just combined. Scrape down the sides of the bowl.
- In a measuring cup, whisk together the milk, vanilla, and JRC Liquid Candy Cane. With the mixer on low speed, slowly pour the milk mixture into the bowl and mix until just combined. Scrape down the sides of the bowl and mi again for 10 to 15 seconds. The batter will look a little lumpy.
- Transfer half of the batter to a separate bowl. Add the red gel food colouring and mix with a spatula until the colour is uniform. Pour the red batter back into the bowl with the plan batter. Using a spatula, gently fold the two colours together 3 to 4 times. The batter should look marbled.
- Divide the batter evenly among the cupcake liners, filling each three-quarters full. Bake for 15 to 18 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Let cool for 5 minutes in the pans before transferring the cupcakes to a wire rack to cool completely.
Candy Cane Buttercream
- In the bowl of a stand mixer fitted with the whisk attachment, whip the butter on low speed for 30 seconds. Increase the speed to high and whip for 2 minutes. Reduce the speed to medium and add the icing sugar. Whip for an additional 30 seconds. Increase the speed to high and whip for 2 minutes, until the mixture looks light and fluffy. Scrape down the sides of the bowl. Add the vanilla bean paste and whip on high speed for 1 minute.
- Add the JRC Liquid Candy Cane o the buttercream. Whisk on medium-high speed until combined.
- Transfer half of the buttercream to a separate bowl. Add the red gel food colouring and mix with a spatula until the colour is uniform.
- Transfer the Candy Cane Buttercream to a piping bag fitted with a No. 8B tip by adding small scoops to the bag, alternating between the red and white buttercream. Only fill about a quarter of the piping bag at a time to prevent the colours from combining as you put pressure on the piping bag.
- Pipe the buttercream onto each cupcake with an even pressure, starting from the middle and swirling in a circular motion until you round the cupcake twice. Release pressure from the piping bag and pull it away for a clean finish.
- Gently sprinkle the red portion of swirled buttercream with the Punch Bowl Edible Glitter Dazzle Dust. Sprinkle the white portion of swirled buttercream with the Diamond Dust Edible Glitter Dazzle Dust. Top with festive sprinkles and fondant candy canes if using.
Find more recipes, tips and tricks in our cookbook, Jenna Rae Cakes and Sweet Treats, over 100 recipes for the modern baker.