Candy Cane Cupcakes
Who doesn’t love candy canes around Christmas time!All kids love candy canes because they are just so yummy! Have you ever heard of candy cane cupcakes? I’m sure you have but lots of people don’t make them usually. So a couple days ago i had too try them! The best thing about them is they have swirls in the cupcakes! Can’t get better than that! Here are some photos and the recipe!
2 large eggs
1/2 cup sugar
1/2 cup milk (low fat is fine)
1/2 cup vegetable oil
1 tsp vanilla extract
1 1/4 tsp peppermint extract
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp red food coloring
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a large bowl, mix together eggs and sugar until mixture is light and creamy and the sugar has mostly been dissolved. Stir in milk, vegetable oil, vanilla and peppermint extracts.
In a medium bowl, whisk together flour, baking powder and salt. Pour into wet ingredients and whisk just until batter is smooth. Measure out one cup of batter and place it back in the medium bowl. Add red food coloring to this bowl and whisk to incorporate.
Put a spoonful (approx 2-3 tsp) of the white batter into the center each cupcake paper and let it spread slightly on its own. Put a spoonful of red batter in the center of the white. It will push out the other batter and, as it sits for a moment, will also spread itself. Alternating spoonfuls of the two batters and trying to keep the amounts as even as possible (after the first layer, I used smaller amounts of red and white with each spoonful), repeat the technique until all the batter has been used up.
Bake for about 15 minutes, until a tester inserted into the center of each cupcake comes out clean and the top springs back when lightly pressed.
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract Easy-Add clear vanilla extract Add to shopping list clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
2 tablespoons milk
Crushed candy canes
Makes: 3 cups of icing
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Add crushed candy cane and extract.Keep bowl covered with a damp cloth until ready to use.