What you need:
- 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
What to do:
- Pre-heat oven to 180°C. Line a 12-hole muffin pan with paper cases.
- 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.
- 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.
- Add flour and milk. Fold until combined. Divide mixture evenly among paper cases.
- 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.
- 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.
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