Mini Candy Cane Cupcakes

Mini Candy Cane Cupcakes

Recipe inspired by Good Food (Made Gluten Free)

Makes 12 cupcakes

Ingredients

Cake

  • 125g unsalted butter, softened
  • 125g caster sugar
  • 2 eggs
  • 100g gluten free self raising flour
  • 25g cocoa powder
  • 1tbsp milk

Buttercream

  • 250g unsalted butter, softened
  • 500g icing sugar
  • 1tsp peppermint extract
  • 1tbsp milk
  • red gel food colouring

Decoration

  • mini candy canes
  • edible glitter, optional

Method

Cupcakes

  • Heat the oven to 180C/160 fan. 
  • Line your baking tray with cupcake cases. 
  • Mix together the butter and sugar together until light and fluffy.
  • Add the eggs one at a time, then mix in the flour and cocoa powder.
  • Mix thoroughly and then add the milk.
  • Divide the mixture equally between each cupcake case. (I usually make them approx 2/3 full)
  • Bake in the oven for 15-20 minutes. 
  • Leave to cool on a wire rack before adding the buttercream.

Buttercream

  • Mix together the butter, icing sugar, peppermint extract and milk until you have a super creamy and light buttercream. 
  • Carefully pipe the buttercream onto each cupcake.
  • Decorate with candy canes.
  • VOILA.

 

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