Monday, 22 December 2014

Candy Cane Cupcakes

Hi Guys,

I am OBSESSED with the Hummingbird Bakery and dare I say it, I think its the best Bakery I have ever been to! I have collected quite a few of their books and if I had the time I'd be making all their recipes constantly! So when I was having a flick through the books and spotted this Candy Cane Cupcake Recipe, I just had to give it a go and thought I'd share it with you too! Also after a lot of requests to do it too, between the votes for the Snickerdoodles - HERE and this!
These look so cute for this time of year and just remind me of the North Pole haha!
For the sponge:                                            Forthe frosting:
80g Softened UnsaltedButter                    500g Icing Sugar
280g Caster Sugar                                          160g Softened UnsaltedButter
240g Plain Flour                                             4 tsp PeppermintEssence
1 tbsp Baking Powder                                    50ml Whole Milk
1/4 tsp Salt                                                      2-3 tsp Red Liquid Food Colouring
240ml Whole Milk                                         Transparent Sugar forSprinkling
1 tsp Vanilla Essence
2 Large Eggs

1. Line your muffin tin, this recipe makes 12-16 Cupcakes. Preheat your oven to 190c / 375F / Gas Mark 5.
2. Either using an electric whisk or electric mixer with a paddle, slowly whisk together the butter, sugar, salt, baking powder and flour, until it looks like fine breadcrumbs.
3. In a jug combine the vanilla essence and the milk, add the eggs and whisk by hand. Pour three quarters of the milk/egg mixture into your dry ingredients, mixing on a slow speed. Increase the speed to medium until the mixture is thick but smooth. Add the remaining liquid mixture to the batter until its smooth. 
4. Fill the cases two thirds up with the batter and bake them for 18 to 20 minutes. 
5. Again using your electric mixer, beat together the icing sugar, butter and peppermint essence on a slow speed, until the mixture looks like sand with no big lumps.
6. Slowly add the milk and slowly mix together, once it is combined you can increase to a medium speed until its light and fluffy. You can then divide the mixture into two and add the red food colouring to one half.
7. Using a piping bag or make a makeshift one with a plastic food bag, add the two mixtures so they're next to each other and not on top of each other, pipe it onto your cool cupcakes like an ice cream spiral, then finally sprinkle on your sugar! 
Well I'm off to go and eat these little delights! If you give them a go tweet me a picture! I hope you enjoy them as much as I am!

Eloise x


  1. They look so good! I love reading baking posts, despite the fact that I burn everything I ever try to make!

  2. I've never been to Hummingbird bakery but I really want to after how amazing these cupcakes look x

  3. These look amazing and tasty! Xx

  4. These look gorgeous! I'd love to try them!

    Seren x
    Terrible Thrills

    I'm holding a Lush Giveaway on my blog right now!
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  5. They look amazing and so festive!

  6. Wow this is amazing!! Love the cupcake and how you managed to get the candy cane pattern :') reminds me of LUSH candy cane lane bubble bar hehe :) very pretty xx | £100 Christmas Giveaway


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