Mini Chocolate Candy Cane Cupcakes
Mini Chocolate Candy Cane Cupcakes
Photography by Ryan Szulc
- Preparation time: 45 minutes
- Total time : 2 hours
- Portion size: 50 pieces
This recipe makes 50 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 104 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 17 g |
| dietary fibre | 0 |
| sugar | 13 g |
| chol | 5 mg |
| sodium | 38 mg |
| potassium | 23 mg |
| % RDI: | - |
| iron | 2 |
| vit A | 2 |
| folate | 4 |
This recipe comes together quickly – so quickly, in fact, that you'll never buy a cake mix again. You can crush candy canes into a fine powder in a food processor, or look for it at a cake decorating store around the holidays.
Ingredients
- 1-1/2 cups 1-1/2cupsall-purpose flour
- 1 cup 1cupgranulated sugar
- 1/3 cup 1/3cupcocoa powder
- 1 tsp 1tspbaking soda
- 1/4 tsp 1/4tspsalt
- 1 cup 1cupcold coffee or water
- 1/2 cup 1/2cupvegetable oil
- 1 tsp 1tspvanilla
- 4 tsp 4tspcider vinegar
- Peppermint Icing:
- 1/3 cup 1/3cupunsalted butter, softened
- 3-1/2 cups 3-1/2cupsicing sugar
- 1 pinch 1pinchsalt
- 1/3 cup 1/3cupwhipping cream, (35%)
- 1/2 tsp 1/2tsppeppermint extract
- 1/2 tsp 1/2tspvanilla
- 5 tbsp 5tbsppowdered candy canecandy canes
Preparation
In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil and vanilla; stir in vinegar. Pour by 1 tbsp into paper-lined mini muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 8 to 10 minutes. Let cool for 10 minutes. Invert onto rack; let cool completely. (Make-ahead: Store in airtight container for up to 2 days or freeze for up to 1 week.)
Peppermint Icing: In bowl, beat butter, icing sugar and salt until fluffy; beat in cream, 2 tbsp at a time, until smooth. Beat in peppermint extract and vanilla. Beat in 3 tbsp of the candy cane powder. Pipe or spread onto cupcakes. Sprinkle with remaining powder.
Source : Canadian Living: Holiday 2012
