Swirled Candy Cane Cupcakes Recipes

CANDY CANE CUPCAKES

Steps:

• Heat oven to 350 degrees.
• Prepare cupcake pans with liners.
• In large bowl, stir together flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
• Stir in boiling water. Batter will be very thin at this point.
• Pour into cupcake liners. Fill about 2/3 full.
• Bake about 22-25 minutes until toothpick comes out clean. Cool completely before adding the frosting on top.
• For the frosting: Cream the butter first until light and fluffy. Add the confectioner sugar and beat for another 1 to 2 minutes until combined. You may want to scrap down the bowl at this point. Then add the extracts, heavy cream, and crushed candy canes Then mix on high speed for 8 minutes until light and fluffy.

CANDY CANE CUPCAKES RECIPE!

Steps:

• Preheat your oven to 350 degrees.
• Line cupcake tins with paper liners.
• In a small bowl, whisk together the cocoa powder and hot water until smooth, set aside.
• In a medium bowl, whisk together the flour, baking soda/powder, and salt; set aside.
• In a medium saucepan, combine the butter and sugar over medium heat. Heat, stirring occasionally, until the butter is completely melted. Remove the mixture from the heat and transfer to a large heat proof bowl or the bowl of your stand mixer.
• Beat on medium for 4-5 minutes, until the mixture is cooled. Mix in the eggs, one at a time, being sure to scrape the sides as you go. Mix in the vanilla and then the cocoa/water mixture.
• With the mixer on low, slowly add in your dry flour mixture, alternating with the sour cream (starting and ending with the flour mixture).
• Pour batter into prepared cupcake tins, 2/3 of the way full, and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cupcakes to cool completely on your counter top or wire rack.
• Now it's time to make the frosting!
• In a large bowl, beat the butter on medium heat for a couple of minutes until smooth.
• Add in the cream cheese and beat until just combined.
• Slowly add in the powdered sugar, 1 cup at a time, until it is full combined.
• Add in the vanilla and mint extract and beat just until incorporated.
• Mix in the heavy cream, 1 Tablespoon at a time, until you have reached your desired consistency. *Milk can be substituted for the cream, but I love the thickness and richness the cream adds.
• Ready to frost? Here's how you'll achieve the Swirl!
• In your piping bag, using a toothpick, draw 2 parallel lines with your red gel coloring (on both sides).
• Carefully spoon in your prepared frosting, cut a large tip on the bottom, and pipe frosting on to your cooled cupcakes.
• I like to use 2 piping bags for this, and split the frosting in half, to achieve a brighter swirl.

SWIRLED CANDY CANE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil, egg whites and peppermint extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter in half. To 1 portion, add food color; stir until uniform in color. In each muffin cup, place 2 tablespoons red batter; top with 2 tablespoons white batter. Swirl white batter through red batter with knife for marbled design.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Frost cupcakes with frosting. Top each with crushed peppermint candies.

CHOCOLATE-CANDY CANE CUPCAKES WITH WHIPPED TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
• Beat cake mix, pudding mix, sour cream, oil, water, and eggs for cupcakes with a mixer on low speed until moistened. Beat on medium speed for 2 more minutes.
• Stir in chopped chocolate and 2 tablespoons of the crushed candy canes. Reserve remaining crushed candy for the topping. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 20 to 23 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• Melt chocolate square for topping in a microwave-safe bowl in a microwave, 10 to 20 seconds.
• Frost cooled cupcakes with whipped topping. Drizzle with melted chocolate and top with remaining crushed candy canes.

SOUR CANDY CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, lemon juice, eggs, canola oil, gelatin and if desired, lemon oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine butter, confectioners' sugar, gelatin, lemon juice and food coloring; beat until smooth. Frost cupcakes. If desired, in a small bowl, stir together sugar and citric acid; dip cupcakes into sugar mix. Store in the refrigerator.