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.