Glass of Milk Cake Company demonstrates how to make their Candy Cane Cupcake for National Cupcake Day.
Candy Cane Cupcake (makes 15 cupcakes)
- 3 large egg whites
- 2/3 cup milk
- 1 ½ tsp vanilla
- 1 ½ tsp peppermint extract
- 1 ¾ cup sifted all purpose flour
- 1 cup granulated sugar
- 2 ¼ tsp baking powder
- ½ tsp salt
- 1 stick butter, softened
- 1 cup sour cream
- 1 tbsp red food coloring, or beet juice
Begin by combining flour, sugar, baking powder, and salt in a sifter. Sift all ingredients together and into mixing bowl. Add butter to dry ingredients and mix. In a separate bowl whisk together milk, egg whites, vanilla, peppermint extract and sour cream for two minutes. Slowly pour wet ingredients into dry ingredients and beat until smooth, be careful not to overbeat as overbeating will cause gluten chains to form which will make cake dry.
Once batter is well mixed split it into two bowls. Dye one bowl of mix bright red using food coloring or for a more natural alternative, beet juice. Spoon batter into baking cups by alternating red and white batters. Use a toothpick to swirl colors together. Bake in preheated oven for 15-20 min at 350°. Cool 10 min in tray and then flip out on cooling rack. Allow cupcakes to cool completely before frosting.
Cream 2 sticks unsalted butter with 1 cup Crisco for about 3 min using a stand mixer. Add 1 ½ tsp vanilla. Add 4 cups of sifted powdered sugar to butter and mix on low. While mixing add ¼ cup milk. Continue mixing on low until well blended and then speed up to high for 3 more minutes. Fill piping bag and ice cupcakes. Use candy cane chunks to decorate cupcakes.