Candy Cane recipes are always so festive at this time of year. This week Sarah backed up a batch of chocolate cupcakes that she decorated with a peppermint buttercream frosting, and shards of crushed candy cane on the top. She tried a new technique of brushing the inside of the piping bag with three stripes of Christmas Red Wilton Icing colour. Love how the piped buttercream looks like a candy cane.
125 g butter (1 stick), softened
3 cups icing (confectioners sugar)
2 - 4 tablespoons milk
1 teaspoon vanilla
red food colouring
1 candy cane, crushed
drop peppermint flavouring
Place the butter in a large mixing bowl and on medium speed of an electric mixer beat until smooth. Add the sugar, 2 tablespoons of milk, and vanilla. Beat until smooth and creamy, about 5-7 minutes. Gradually add the remaining milk or until the icing is thick enough to be of good spreading consistency.
Paint the inside of a piping bag with three stripes of red food colouring. Place icing in piping bag with 2D Tip. Pipe swirls onto cupcakes and add candy cane sprinkles as desired.
Some of our other Candy Cane recipes include:
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