This recipe comes together quickly – so quickly, in fact, that you'll never buy a cake mix again. You can crush candy canes into a fine powder in a food processor, or look for it at a cake decorating store around the holidays.
- Portion size 50 servings
- Credits : Canadian Living: Holiday 2012
Ingredients
Peppermint Icing:
Method
In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil and vanilla; stir in vinegar. Pour by 1 tbsp into paper-lined mini muffin cups.Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 8 to 10 minutes. Let cool for 10 minutes. Invert onto rack; let cool completely. (Make-ahead: Store in airtight container for up to 2 days or freeze for up to 1 week.)
Peppermint Icing: In bowl, beat butter, icing sugar and salt until fluffy; beat in cream, 2 tbsp at a time, until smooth. Beat in peppermint extract and vanilla. Beat in 3 tbsp of the candy cane powder. Pipe or spread onto cupcakes. Sprinkle with remaining powder.
Nutritional facts Per piece: about
- Fibre trace
- Sodium 38 mg
- Sugars 13 g
- Protein 1 g
- Calories 104.0
- Total fat 4 g
- Potassium 23 mg
- Cholesterol 5 mg
- Saturated fat 1 g
- Total carbohydrate 17 g
%RDI
- Iron 2.0
- Folate 4.0
- Vitamin A 2.0
