Foodie Friday #16 - Candy Cane Cupcakes

Since it's December now, I thought I would use Foodie Fridays as a day to share some of my holiday baking recipes! This week, I'm actually sharing a new one for my holiday baked good roster. We used the original recipe with much success before, but I'm adding a little twist for our Christmas Crafting Party this weekend. I hope it's a success!

Ingredients:

Happy to say everyone enjoyed these minty treats

Cupcake:
2/3 cups flour
2/3 cups sugar
3/4 cups softened butter
3 large lightly beaten eggs
1/2 tsp vanilla
1 tsp baking powder
1 tsp cocoa powder
1/2 cup milk
1 tsp white vinegar
1 tbsp red food colouring
1 tsp mint extract

Butter Cream Icing:
3/4 cups softened butter
1 cup icing sugar
1 tsp vanilla
1/2 tsp salt
crumbled candy cane pcs

Directions:

Preheat oven to 350 degrees F. Place cupcake liners in baking tray.

Place softened butter and sugar in a large bowl and beat until light and fluffy. Gradually add beaten eggs. Add vanilla, then sift in flour, baking powder and cocoa, mixing for one minute. Mix in milk, food colouring, vinegar and mint extract until just combined. Fill cupcake liners 2/3 full. Bake in oven for 15-20 minutes or until a toothpick comes out clean. Allow to cool and frost, sprinkling with candy cane pcs.

For icing, mix all ingredients until light and fluffy. Use a piping bag to ice each cupcake. TIP: if you don't have a piping bag, just use a sandwich bag and trim a corner to squeeze icing through.