Making these candy cane cupcakes made me feel like such a kid. In a good way. It’s such a simple recipe and the decorating was so festive and fun! The recipe is for vegan chocolate cupcakes (I made one batch gluten-free and one batch ordinary – both turned out wonderfully) with vegan vanilla buttercream frosting (you would never guess it’s vegan) and some crushed candy canes sprinkled on top. Delicious!!
Although the cupcakes turned out wonderfully, I had a bit of trouble finding time to photograph them. Photographing your recipes this time of year is tough – there is little time to do it because you’re so busy with everything else, there is a very short window of daylight which is never ideal and the food is always extra delicious so it’s hard not to eat it all before you can photograph it! So this is one of the few occasions that I’ve turned to my fluorescent light unit to get the shot. The results are never as great as natural daylight but it’s been a real lifesaver for getting half way decent photographs when it’s dark and overcast.
- 180g / 1½ cups self-raising flour (I also made a batch using equal amounts of gluten-free flour, I used Doves Farm Self Raising, which turned out wonderfully)
- 230g / 1 cup caster sugar
- 30g / ¼ cup cocoa powder
- A pinch of salt
- 80ml / ⅓ cup vegetable oil
- 240ml / 1 cup almond milk or dairy-free milk of your choice
- 1 tsp vanilla extract
- 1 tsp cider vinegar
- 140g / ⅔ cup good-tasting vegan butter (I used 'Pure' soy)
- 1 tsp vanilla extract
- 280g / 2¼ cups confectionery icing sugar
- Candy canes
- Preheat oven to 170c (350f) and line a muffin / large cupcake tin with 10 paper liners.
- In a large bowl, stir together the flour, sugar, cocoa powder and salt.
- In a separate smaller bowl, whisk the oil, milk, vanilla and vinegar together. Combine with the dry ingredients and mix until smooth.
- Pour the batter into the cupcake cases, distributing evenly. Bake for 20 minutes or until a skewer inserted into the centre of the cupcakes comes out clean.
- Leave to in the tin for 5 minutes and then transfer to a cooling rack, leaving the cupcakes to cool down completely before icing.
- To prepare the buttercream icing, cream the butter and vanilla together in a stand mixer. Gradually add the icing sugar, 1 tbsp at a time, until a smooth, fluffy buttercream frosting is made.
- Crush the candy canes either by bashing them with a rolling pin inside a ziplock bag or using a food processor.
- Once the cupcakes are fully cooled, pipe buttercream on top and sprinkle on some crushed candy cane.
- These can be kept in the refrigerator for up to 3 days. Enjoy!
Merry Christmas everyone!