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
x10 candy canes
x 10 white chocolate ball candy
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
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
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.
STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).
CAKE: Recipe can be used for two 8” cake tin - adjust baking time to 30-40 min and bake on 180C
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.
OVEN TEMPERATURE: If you’re baking at home set your fan forced oven to 160C (320F).
BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
Cupcake baking tin
Ice cream scoop (optional)