FOOD
Candy Cane Freakshake Cupcake
This giant peppermint cupcake is filled with chocolate, covered in peppermint frosting and topped with a peppermint donut drizzled with white chocolate.
FOOD
Candy Cane Freakshake Cupcake
This giant peppermint cupcake is filled with chocolate, covered in peppermint frosting and topped with a peppermint donut drizzled with white chocolate.
Ingredients
Candy Cane Freakshake Cupcakes
- 429g all-purpose flour
- 265g caster (superfine) sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 125g unsalted butter, softened
- 375ml of milk
- 125ml vegetable oil
- 2 tbsp Greek yogurt (can substitute with sour cream)
- 1 tsp vanilla extract
- 2 large eggs
- 4 drops red food gel
- 2 tsp peppermint extract or essence
- 200g mini choc chips
- chocolate sauce
- x10 candy canes
- x 10 white chocolate ball candy
Frosting
- 1 batch Swiss meringue buttercream frosting
- 2 tsp peppermint extract/essence
- 4 drops red food gel
- White choc ganache
- 290g white chocolate
- ¼ cup thickened cream
Steps
Candy Cane Freakshake Cupcakes
- Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a 12 hole cupcake tin with cupcake liners. Spray a 12 hole donut tin with oil spray. Use a brush to spread around. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
- Next, add milk, eggs, yogurt. Peppermint extract, red food gel, oil and vanilla extract in a large jug and whisk well.
- Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
- Add mini choc chips to the bottom of the donut holes and add batter using a piping bag. Fill to just above half way.
- Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
- Bake donuts for 20 min and cupcakes for 40-45 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
- White chocolate ganache
- Add white chocolate and ganache into a microwave safe bowl and microwave for 20 seconds at a time mixing each time until smooth. Set aside to cool slightly before using
Frosting
- Add peppermint extract to all of the frosting and mix until well combined. Set aside ¼ of the frosting in a bowl.
- Add red food gel and mix until well combined. Add white frosting and red frosting in two separate frosting bags.
- Lay out a sheet of plastic wrap on your work bench and frost lines of the red and white frosting. Roll up and twist each end. Add to a piping bag fitted with a medium round tip.
- Core each cupcake and fill with chocolate sauce. Frost a double donut swirl on top. Drizzle with chocolate sauce.
- Add donut on top and drizzle with white ganache. Add candy cane straws and finish with white chocolate ball candy.