Currently Cupcake Crazed!

These holiday cupcakes have me creatively cupcake-crazed. This weekend we’re testing gingerbread and a candy cane flavoured concoction (as below.)

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They’re extaordinarily easy to make and they taste AMAZING too!

Use whatever white cake recipe you like (even a box mix if you’re not a seasoned baker.)

Make sure to save one third of the base mixture and add some red food color for the red mix.  Swirl it into the white cake mix that you have already poured into the cupcake liners.

Bake them up and you’ll have two tone cupcakes, just like a candy cane.

I decided to flavor the icing with a touch of peppermint. I used a whipped topping called Pastry Pride. (For those of you that have not heard of that before, you can find it in the freezer section.) Thaw it out and then whip it up like you would whipped cream. It tastes similiar to Crème Chantilly and the strange fact about is that you don’t really have to keep it in the refrigerator. (This is the same whipped topping that most restaurants use for their whipped cream pies.) You can use actual whipped cream if you don’t mind keeping them at appropriate temperatures. Also you can just add the crushed peppermint to your buttercream icing.
To get the two tone effect you just paint on some red food coloring to your icing bag then add the icing to the bag. When it comes out, it will be red tipped with the white under the red. Be careful though and don’t use to much red. Or eat too much before it reaches Complete Cupcake Status.

After they are iced just add some real crushed candy cane to the top and you now have your Candy Cane cupcakes. Of course,  you can also do this with green cake mix/colouring and green peppermint as well.

They are also good with a chocolate cupcake.

So there you have it. Simple and yummy. Enjoy.

The Best Gingerbread Cupcake Recipe

Gingerbread cupcakes are incredibly easy to make. Once you make them, you’ll want to have these delicious, moist cupcakes every year for your holiday parties. Here’s a list of the ingredients you’ll need to make them:

* 6 tablespoons unsalted softened butter
* 1/2 cup white sugar
* 1/2 cup unsulfured molasses
* 1 egg
* 1 egg yolk
* 1 1/4 cups all-purpose flour
* 1 tablespoon Cocoa powder
* 1 tablespoon ginger
* 2 teaspoons ground cinnamon
* 1 teaspoon ground allspice
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 1 teaspoon baking soda
* 1/2 cup hot milk
* 2 tablespoons unsalted softened butter
* 2 ounces softened cream cheese 2/3 cup confectioners’ sugar
* 1/4 teaspoon lemon extract

Gingerbread Cupcakes


You can make your cupcakes a little more interesting by adding sprinkles, colored icing, cinnamon, nutmeg, and colored wrappers. Kids love this part.

Red Velvet Cupcakes


  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar
  • Chopped pecans and fresh raspberries or strawberries, for garnish


Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.


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