Friday, December 14, 2012
Chocolate Cupcakes with Candy Cane Icing
All in all, we are super impressed with these super delicious cupcakes with my own inventive candy cane icing! This will do just the trick!! When I picked up my son today, he told me when he saw them he knew I had made them. He paid $.50 for one at school, though unbeknownst to him, I made mini cupcakes with the remaining batter and he could've had one for free.
Before I begin, I want to say I used the pictured Wilton Baking Cups for the first time and they worked out perfectly. The cups allowed me to add a bit more batter than usual and they rose nicely just above the rim of the pan which I think is an appetizing size.
The recipe I always use is Martha Stewart 's One Bowl Chocolate Cake and it comes from my copy of her Baking Handbook. If you don't own the book, I highly recommend it and at the very least, put it on your Barnes and Noble list and check it out at the book store. The recipe is on my blog already and it's simple to make and delicious!
Bake the cupcakes and let cool completely before icing. While they are baking, place 1 Stick of Butter and an 8oz Cream Cheese in a mixing bowl and let it soften for about an hour. Meanwhile, open and crush 6 Candy Canes. I used my meat tenderizer for this task.
When the butter has softened, add 8 Tbl Milk. Begin adding 2 lbs Confectioners Sugar, about 1/2 cup at a time, until you have a stiff icing. This recipe is very forgiving and you can adjust it depending on the weather. Add confectioners sugar or milk to get an icing that when piped, will stay put.
Top immediately with crushed candy cane. Additionally, I had crunchy peppermint sprinkles that I added for a little sparkle, but red sugar will works just the same. Have a Merry Little Christmas with these cheery holiday cupcakes!