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Coles

Nothing quite says festive season like these candy cane cupcakes. Topped with a rich peppermint buttercream and mini candy canes for an aesthetic touch, they will certainly keep the guests satisfied.

  • Makes12
  • Cook time25 minutes
  • Prep time30 minutes, (+ cooling time)
Candy cane cupcakes

Ingredients

  • 200g butter, softened
  • 1 cup (220g) caster sugar
  • 3 Coles Australian Free Range Eggs
  • 1 cup (150g) self-raising flour
  • ½ cup (50g) dark cocoa powder
  • ½ 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 tbs milk
  • 200g white chocolate, melted, cooled
  • ½ tsp peppermint essence

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Line 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.

    Candy cane cupcakes

    Candy cane cupcakes
    • Makes12
    • Cook time25 minutes
    • Prep time30 minutes, (+ cooling time)
    Ingredients
    • 200g butter, softened
    • 1 cup (220g) caster sugar
    • 3 Coles Australian Free Range Eggs
    • 1 cup (150g) self-raising flour
    • ½ cup (50g) dark cocoa powder
    • ½ 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 tbs milk
    • 200g white chocolate, melted, cooled
    • ½ tsp peppermint essence
      Description

      Nothing quite says festive season like these candy cane cupcakes. Topped with a rich peppermint buttercream and mini candy canes for an aesthetic touch, they will certainly keep the guests satisfied.

      Method
      1. Step 1

        Preheat oven to 180°C. Line 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.