I had intended to start posting new creations this week, but then I realized that it’s the week before Christmas and that’s just crazy! So, Amy’s Confectionery Adventures will officially launch in January. Until then, let’s enjoy some festive treats from my first blog, Amy’s Cooking Adventures, in Blast from the Past Week!
Wow! Where has the time gone? Christmas is upon us and I have a bunch of Christmasy recipes that I have yet to share! So Merry Christmas, everyone, I’m posting every day this week (fingers crossed).
First up is a fun cupcake! This one first caught my eye on Pinterest (shocking, I know). But with all of the other Christmas treats currently residing in my house, I was certain that I did not need 24 cupcakes pestering me to be eaten. Cue my husband who came home last Friday with a “So are we busy Sunday?”
He was invited to a potluck and it provided the perfect excuse to make us some yummy, minty cupcakes! These were perfect and I already had all the ingredients on hand. Now I would be lying if I told you he went to the potluck with 24 cupcakes. I had to be able to tell you how great they are didn’t, I?
The best bite of the whole cupcakes comes when you get to the center and get that extra little minty surprise inside that perfectly mimicked the creamy peppermint frosting. Hmmm…maybe Santa needs cupcakes instead of cookies this year….
*For a great photo tutorial on how to swirl two colors of frosting together, click here.
Candy Cane Cupcakes
Adapted from Glorious Treats
1 box of Devil’s Food Cake Mix
Eggs, oil, & water as indicated on packaging
24 Hershey’s Candy Cane Kisses, unwrapped
6 oz of 1/3 less fat cream cheese, softened
½ cup (1 stick) butter, softened
4 cups powdered sugar
¾ tsp peppermint extract
½ tsp pure vanilla extract
½ - 1 ½ tbsp whole milk
Red food coloring (gel preferred)
Preheat oven to 350 degrees F and line 2 muffin tins with paper liners.
Mix the cake according to the package directions. Then, fill each muffin liner with about 1 (or 1 ½ ) tablespoons of batter. Place a candy cane kiss in the center of each cup cake. Top with the remaining batter, making sure that the kisses are completely covered.
Bake for 25 minutes (more or less according to package instructions) or until a toothpick inserted into the cupcake comes out clean (unless of course you puncture a kiss—those will stay melty). Move to wire racks and cool completely.
Once the cupcakes are cooled, begin the frosting.
Place the butter and cream cheese into the bowl of a stand mixer. Beat on medium speed for about 1 minute, or until combined.
Slowly add the powdered sugar (on low speed) until combined. Increase speed to medium and beat until slightly fluffy, then add the peppermint and vanilla extract.
Slowly add the milk, a little at a time. Be careful not to add too much or the frosting will become too runny for piping (if this happens, add a little more powdered sugar to thicken). Beat for an additional minute.
Scoop half of the frosting into a decorating bag, end snipped but NOT fitted with a tip or coupler.
Add the red food coloring to the remaining frosting and beat until combined and the desired shade is achieved. Scoop the red frosting into a second decorating bag, end snipped with no tip.
Place both of the prepared icing bags, side by side, into a larger decorated bag fitted with a large decorating tip (I used a Wilton 1M). Squeeze the bag evenly until both colors of frosting come out. Decorate the cupcakes using a swirling motion. Garnish with mini candy canes, if desired.
Serve immediately. Store any excess frosting or cupcakes in the refrigerator for about 3 days.
Makes 24 cupcakes