• Partnered with
  • Makes 12
  • 30 mins prep
  • 20 mins cook

Crushed candy cane cupcakes

Crushed candy cane cupcakes

A crunchy, pepperminty, Christmas twist on a cupcake!



  • 125 g butter, at room temperature
  • 3/4 cup caster sugar
  • 2 eggs, at room temperature
  • 1 tsp vanilla essence
  • 1 1/2 cups self-raising flour
  • 2/3 cup milk

Buttercream icing

  • 100 g butter, at room temperature
  • 1 1/4 cups icing sugar, sifted
  • 1 tbsp milk

To decorate

  • 15 candy canes, crushed



  1. Preheat oven to 180°C/160°C fan-forced. Line a 12-cup muffin tray with paper or foil cases.
  2. Using an electric mixer, beat butter and sugar in a bowl until pale and creamy.
  3. Add eggs, one by one, beating lightly after each addition until combined. Stir in essence, flour and milk.
  4. Spoon into prepared holes. Bake for 20 minutes or until a skewer inserted at centre comes out clean.
  5. Stand in tray for five minutes. Transfer to a wire rack to cool completely.
  6. Meanwhile, to make the buttercream icing, use an electric mixer to beat the butter in a large bowl until as white as possible. Gradually beat in icing sugar and milk until fluffy.


  1. Spoon buttercream in to a piping bag fitted with a 1cm star-shaped nozzle; pipe onto cupcakes.
  2. Place crushed candy canes in a shallow bowl. Press tops of cupcakes into candy cane to lightly coat.
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