Name: Crushed candy cane cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: Cupcakes; 125 gram butter, at room temperature; 3/4 cup caster sugar; 2 eggs, at room temperature; 1 teaspoon vanilla essence; 1 1/2 cup self-raising flour; 2/3 cup milk; Buttercream icing; 100 gram butter, at room temperature; 1 1/4 cup icing sugar, sifted; 1 tablespoon milk; To decorate; 15 candy canes, crushed

Crushed candy cane cupcakes

A crunchy, pepperminty, Christmas twist on a cupcake!

Makes 12

Prep

30M

Cook

20M

Total

50M

Ingredients

Cupcakes

125 gram butter, at room temperature

3/4 cup caster sugar

2 eggs, at room temperature

1 teaspoon vanilla essence

1 1/2 cup self-raising flour

2/3 cup milk

Buttercream icing

100 gram butter, at room temperature

1 1/4 cup icing sugar, sifted

1 tablespoon milk

To decorate

15 candy canes, crushed

Method

Cupcakes

1.Preheat oven to 180°C/160°C fan-forced. Line a 12-cup muffin tray with paper or foil cases.

2.Using an electric mixer, beat butter and sugar in a bowl until pale and creamy.

3.Add eggs, one by one, beating lightly after each addition until combined. Stir in essence, flour and milk.

4.Spoon into prepared holes. Bake for 20 minutes or until a skewer inserted at centre comes out clean.

5.Stand in tray for five minutes. Transfer to a wire rack to cool completely.

6.Meanwhile, to make the buttercream icing, use an electric mixer to beat the butter in a large bowl until as white as possible. Gradually beat in icing sugar and milk until fluffy.