What is more festive and in the holiday spirit than a candy cane inspired cupcake?!? These were yummy and were a big hit! Seeing as it’s the end of the school semester and my time was really crunched, I relied on an on-line recipe and other than a few tweeks here and there, it was great! I’ve had a subscription to Cooking Light (where the recipe is from) for a while, and I have never been disappointed with their recipes, especially their baked goods. So, recipe is behind the cut. Enjoy :)
- 1 cup packed brown sugar
- 6 tablespoons butter, softened
- 2 large eggs
- 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup low-fat buttermilk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/2 cup (4 ounces) tub-style light cream cheese
- 1/8 teaspoon peppermint extract
- 16 hard peppermint candies, finely crushed (about 1/3 cup)
Preheat oven to 350°.
To prepare cupcakes, place brown sugar and butter in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with the flour mixture. Stir in vanilla extract.
Spoon batter into 18 muffin cups lined with paper liners. Bake at 350° for 12 minutes or until cupcakes spring back when touched lightly in the center. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.