Candy Cane Cupcakes

Candy Cane Cupcakes


2 1/2 cups flour
1 Tbs baking powder
1/2 tsp salt
1 1/4 cups whole milk
4 egg whites
1 1/2 cups sugar
8 Tbs unsalted butter, room temperature
1/2 tsp peppermint extract


200mL Marshmallow Fluff (substitute recipe in method, you will need 3 egg whites, 2 cups light corn syrup, 1/2 tsp salt, 2 cups icing sugar, 1 Tbs vanilla extract). If you have any left over, it can be frozen and used in future recipes
2 sticks butter
4 cups icing sugar
1-2 tsp peppermint extract
Crushed candy canes


Pre-heat oven to 180 C and line cupcake tins with papers.

In a medium bowl, combine flour, baking powder, and salt; set aside. In a large measuring cup, add egg whites to whole milk and whisk to combine; set aside.

In the bowl of a stand mixer, beat sugar, butter, and peppermint until light and fluffy. Add one third of the flour mixture and beat until combined, then beat in half of the milk mixture.

Repeat until all flour and all milk has been added, then beat 2 minutes on medium speed to mix thoroughly. Divide batter evenly among prepared cups.

Bake until a toothpick inserted in the center of a cupcake comes out clean (approximately 18-23 minutes). Remove from oven, place on a cooling rack, and allow to cool completely before frosting.

While cupcakes are cooling, make the frosting. To make what American's call 'marshmallow fluff,' in a large bowl combine egg whites, corn syrup and salt and beat on high for 10 minutes. Add in icing sugar and blend, then beat in vanilla extract. Then take 200mL of this mixture and in a large bowl or the bowl of a stand mixer, combine marshmallow fluff and butter. Beat until combined. Add powdered sugar and 1 teaspoon peppermint extract, and beat until frosting is smooth. Taste the frosting, and add up to 1 more teaspoon of peppermint extract if desired.

Spoon frosting into a large pastry bag fitted with just the big, round coupler - no tip needed. When the cupcakes are cool, pipe a modest swirl of frosting onto the top of each cupcake.

Just before serving, sprinkle generously with crush candy cane pieces.

More Recipes

Banana Wholemeal Waffles with Dried Apricot and Cranberry Sauce - Chef Recipe by Kim Brennan

From The Pleasures of Eating Well: Nourishing Favourites from the COMO Shambhala Kitchen (Clearview,...

Wet Roasted Lamb Shoulder - Chef Recipe by Benjamin Smith

"I like to cook this at Christmas and will put the lamb in the oven in the morning before I go to wo...