Crushed candy cane cupcakes

A crunchy, pepperminty, Christmas twist on a cupcake!

  • 30 mins preparation
  • 20 mins cooking
  • Makes 12
  • Print


  • 125 gram butter, at room temperature
  • 3/4 cup caster sugar
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla essence
  • 1 1/2 cup self-raising flour
  • 2/3 cup milk
Buttercream icing
  • 100 gram butter, at room temperature
  • 1 1/4 cup icing sugar, sifted
  • 1 tablespoon 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.
  • 7
    Spoon buttercream in to a piping bag fitted with a 1cm star-shaped nozzle; pipe onto cupcakes.
  • 8
    Place crushed candy canes in a shallow bowl. Press tops of cupcakes into candy cane to lightly coat.