Christmas Candy Cupcake
A festive candy cane inspired cupcake recipe that tastes absolutely delicious. A moist vanilla cupcake topped with white glaze icing and red fondant, creating the best Christmas candy cupcakes ever.
Equipment
Ingredients
For the vanilla cupcakes
- 250 g Unsalted butter room temperature
- 250 g Caster sugar
- 250 g Self-raising flour
- 1 Pinch Salt
- 4 Medium Eggs
- 3 tablespoons Milk
- 1 teaspoon Vanilla extract
For the decorations
- 225 g Powdered icing sugar
- 1/4 Teaspoon Vanilla extract
- 15 milliliters Water
- 200 g Red fondant icing
- 200 g White fondant icing
Instructions
To make the cupcakes
- First step in making candy cupcakes is to preheat your oven to 190°C or 375 degrees Fahrenheit.
- Then line a muffin tin with paper cupcake cases.
- Grab yourself a large mixing bowl or stand mixer and start to cream the butter for a couple of minutes until it’s smooth and creamy.250 g Unsalted butter
- Then add in the caster sugar and give it another good mix until its all creamed together.250 g Caster sugar
- Add in the eggs one at a time and beat on a high speed.4 Medium Eggs
- Add in the milk and vanilla extract and mix again.1 teaspoon Vanilla extract, 3 tablespoons Milk
- Lastly add in the flour and salt then mix of a medium speed for a minute until the cake mixture is well incorporated.250 g Self-raising flour, 1 Pinch Salt
- Divide the cake batter between the cake cases filling each one up ¾ full.
- Bake for 18-20 minutes in your preheated oven. To test if the cupcakes are cooked, simply poke the center of one of the cakes with skewer, if it comes out clean its done if there is a little cake batter stuck to it, pop it back into the oven for a couple more minutes.
- Once baked leave the cupcakes in the tin for a few minutes to cool before transferring them to a wire rack to finish cooling properly.
To make the decorations
- First you’ll need to make the white glaze icing, to do this grab yourself a mixing bowl and add in the icing sugar, vanilla extract and water. Stir the ingredients until you have a smooth runny consistency. Add a teaspoon of icing to the top of each cupcake making sure that the tops are all covered.225 g Powdered icing sugar, 1/4 Teaspoon Vanilla extract, 15 milliliters Water
- Next, you’ll need red and white fondant icing. Make two thin red sausage shapes and one thicker white sausage shape.200 g Red fondant icing, 200 g White fondant icing
- Sandwich the three colors together by putting one red stick on each side of the thicker white fondant. Next, cut your long fondant stick into 10cm lengths.
- Now you need to evenly and gently roll the three colored fondant sticks into a longer candy cane stick.
- Now evenly twist the three colored fondant sticks into a twirled candy cane stick.
- Cut the fondant candy stick into 10cm lengths, you'll need quite a few of these candy cane style lengths. This twirled candy cane stick needs to be around 1cm thick when it's finished.
- To make the candy ribbon skewers take one length and roll it flat using the mini roller, the ribbon should be around 2cm in width.
- Now take your ribbon and thread it onto a small skewer, alternating each side as you skewer the ribbon.
- To make the candy lollipop take another fondant length and roll it into a flat shaped lollipop circle.
- Lastly poke a skewer through the bottom of the candy, to give it an old-fashioned lollipop look.
- Repeat this process with the rest of the cupcakes. And wallah, now you have yourself these absolutely gorgeous Christmas candy cane cupcakes, enjoy.
Video
Christmas Candy Cupcakes, How to Christmas Cupcake Ideas 2022
Notes
Tips & Tricks
Why not get creative with the red and white fondant and try a few different shapes and swirls, have fun with it, you don't have to do the same topping as I did.
Nutrition
Calories: 538kcalCarbohydrates: 84gProtein: 5gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 100mgSodium: 29mgPotassium: 52mgFiber: 1gSugar: 67gVitamin A: 606IUCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!