Candy cane cupcakes

Get into the festive spirit with these cute Candy cane cupcakes.

Equipment

• You will need 12 x 1/3-cup (80ml) muffin pan, paper cases, an electric mixer, piping bag and a 2cm fluted nozzle for this recipe.

Ingredients

• 200g butter, softened
• 1 cup (220g) caster sugar
• 3 Coles Australian Free Range Eggs
• 1 cup (150g) self-raising flour
• 1/2 cup (50g) dark cocoa powder
• 1/2 cup (125ml) milk
• Red or green sprinkles, to decorate
• Coles Christmas Mini Peppermint Candy Canes, to decorate

Peppermint chocolate buttercream

• 250g butter, softened
• 500g icing sugar mixture
• 2 tablespoons milk
• 200g white chocolate, melted, cooled
• 1/2 teaspoon peppermint essence

Energy 3060kJ	Fat saturated 25.00g
Fat Total 39.00g	Carbohydrate sugars g
Carbohydrate Total 89.00g	Dietary Fibre 1.00g
Protein 5.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180C. Line a 12 x 1/3-cup (80ml) muffin pans with paper cases.

2. Step 2

   Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour, cocoa powder and milk, in alternating batches. Stir to combine. Divide evenly among paper cases.

3. Step 3

   Bake for 20-25 mins or until a skewer inserted into the centre comes out clean. Set aside to cool.

4. Step 4

   To make the peppermint buttercream, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar and milk, in alternating batches, until well combined. Add the melted chocolate and beat to combine. Add the peppermint essence and beat to combine.

5. Step 5

   Spoon the buttercream into a piping bag fitted with a 2cm fluted nozzle. Pipe buttercream over each cupcake. Sprinkle with red or green sprinkles and decorate with mini candy canes.