• 125g unsalted butter, chopped, at room temperature
• ¾ cup caster sugar
• 2 eggs
• 1 tablespoon cocoa powder, sifted
• 1 tablespoon red food colouring
• 1 ½ cups self-raising flour, sifted
• ½ cup buttermilk
• 1 ½ cups Betty Crocker Vanilla Frosting
• Small packet Candy Canes

1. Pre-heat oven to 180°C. Line a 12-hole muffin pan with paper cases.
2. Place butter and sugar in a small bowl of an electric mixer. Beat on a high speed until light and fluffy. Add eggs, one at a time, beating until combined.
3. Mix cocoa and food colouring in a small bowl, until smooth. Add to butter mixture. Beat until combined. Transfer mixture to a large bowl. Mixture will look curdled.
4. Add flour and milk. Fold until combined. Divide mixture evenly among paper cases.
5. Ask an adult to help you place pan in oven. Cook for 20 to 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven. Transfer cupcakes to a wire rack to cool.
6. Spoon frosting evenly over tops of cooled cakes. Sprinkle with crushed candy cane.

Tip: Place candy canes in a zip lock bag. Pound with a rolling pin to crush.