'Sweet but twisted' candy cane cupcakes

'Sweet but twisted' candy cane cupcakes

20 mins Prep · 30 mins Cook
Created by Spinneys
Prep time 20 minutes
Cook time 30 minutes
Serves Makes 24
Cuisine American
Diet Family Friendly
Preparation Easy

Cooking Instructions

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Preheat the oven to 180°C, gas mark 4. Line 2 x 12-hole muffin tins with cupcake wrappers.


Cream the butter, sugar and 1 tablespoon of vanilla extract together until light and fluffy – approx. 8-10 minutes. Gradually add 4 eggs one at a time and beat well in between each addition. Sift over the flour and add the milk gradually and beat again.


Pour half the batter into a second bowl and beat in the cocoa powder, chilli powder and enough food colouring to achieve the shade of red you want.


Fill the cupcake wrappers two-thirds full, alternating between 1 tablespoon of white batter and 1 tablespoon of red batter.


Bake for 12-15 minutes or until golden and a skewer comes out clean. Allow them to cool completely.


To make the icing, combine the sugar, water and 1 tablespoon of vanilla extract and bring to a boil over a high heat. Cook the syrup until it reaches 116°C or the soft-ball stage.


Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, separate the whites from the yolks of 4 eggs and beat the egg whites and salt until stiff peaks form. When the sugar mixture has reached 116°C, pour it down the side of the bowl into the egg whites while beating constantly at high speed, until the mixture is cool and thick, approx. 7 minutes.


Prepare a piping bag with a plain nozzle. Using a clean paint brush or skewer, paint four strips of red gel food colouring on the inside of the piping bag. Fill with the icing and pipe swirls onto the cupcakes.