Don’t just leave a peppermint stick for ol’ St. Nick this holiday season, leave him some Candy Cane Fantasy Cupcakes with peppermints from top!
Course Dessert
Cuisine American
Keyword Candy Cane Fantasy Cupcakes
Prep Time 1 hourhour
Cook Time 22 minutesminutes
Total Time 1 hourhour22 minutesminutes
Servings 12Cupcakes
Calories 539kcal
Author Kathleen
Ingredients
Cupcakes:
1/2CupSugar
1/4CupUnsalted Butterat Room Temperature
1Large Eggat Room Temperature
1TeaspoonVanilla Extract
1TeaspoonBaking Powder
1/4TeaspoonPlus 1/8 Teaspoon Baking Soda
1/4TeaspoonPlus 1/8 Teaspoon Salt
1CupAll-Purpose Flour
1/4CupHeavy Whipping Cream
1/4CupSour Cream
1/2CupCrushed Candy Canes
Red Food Color
Frosting:
1CupUnsalted ButterSoftened
1 1/2Cups Powder Sugar
1TeaspoonPeppermint Extract
3-5TablespoonsHeavy Whipping Cream
Decorations:
2Packages Chocolate Covered Hostess Mini Doughnettes
1CupWhite Chocolate Chips
1CupCrushed Candy Canes
24Mini Candy Canes
Red and White StrawsCut Into 1/3's
Instructions
Make Cupcakes:
Preheat oven to 350 degrees and line a standard size cupcake pan with liners.
In the bowl of a stand-up mixer, cream together sugar and butter. Add egg and beat just until mixed in. Add vanilla, baking powder, baking soda, and salt and beat in. Mix in heavy cream. Gradually add flour. Mix in sour cream then add the candy canes.
Divide the batter into 2 bowls. To one bowl, add a couple drops of red food coloring and mix until color is even.
Scoop a little bit of batter into each cupcake liner until they're 3/4's full. With a toothpick, gently swirl the batters.
Bake in preheated oven until a toothpick inserted in the center of the cupcake comes out clean, about 22 minutes. Set pans on wire rack and cool completely.
Meanwhile, Make Frosting:
In the bowl of a stand-up mixer, combine the butter, powdered sugar, peppermint extract, and heavy whipping cream and mix until well combined and soft peaks form.
Divide the batter into 2 bowls. To one bowl, add a couple drops of red food coloring and mix until color is even.
Scoop some the frosts into half of a piping bags fitted with a star tip, then scoop the white frosting into the other half.
Pipe frosting onto completely cooled cupcakes. Place frosted cupcakes in the fridge for 10-15 minutes to allow frosting to firm a little.
Final Decoration:
Carefully place a doughnut in the center of each frosted cupcake.
Melt white chocolate chips in microwave safe bowl, in 30-second intervals, stirring well between interval, until completely melted. Using a spoon, drizzle melted white chocolate over top of the donut to look like snow. Sprinkle with crushed candy canes.
Add 2 mini candy canes to the left side of cupcake into the frosting then add straw to the right side of the cupcake through the frosting. Enjoy!