Ingredients
½ cup butter
125g
1 tsp vanilla extract
¾ cup caster sugar
175g
2 eggs
2 cups self-raising flour
300g
1 cup milk
250ml
250g Philadelphia cream cheese
softened, for icing
½ cup caster sugar
115g, for icing
2 tsp vanilla
for icing
¼ cup double cream
for icing
12 mini candy canes
for topping
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 Electric mixer
- 1 Cupcake tray
- 1 Patty pan cases
- 1 Wire rack
- 1 Mixing bowl
- 1 Piping bag
Instructions
- Preheat oven to 180°C (160°C fan-forced). Line a cupcake tray with patty pan cases and set aside.
- Using an electric mixer, cream the butter, vanilla and sugar together. Then add eggs one at a time, beating well.
- Add half of the flour and milk and beat until well combined. Repeat with the remaining flour and milk.
- Divide equally among the patty pan cases and bake for 12-15 minutes. Cool on a wire rack.
- To make the icing: In a mixing bowl add the cream cheese, sugar and vanilla. Mix with an electric mixer until light and fluffy and the sugar has thoroughly dissolved. Add in the cream and mix until just combined.
- Place into a piping bag and pipe onto cooled cupcakes. Top the icing with mini candy canes.
Notes
Tip
If you want to make this recipe even more special, crush up a few candy canes and add them to the cupcake mixture before baking.
Variation
If you don’t like cream cheese icing then you can replace it with a buttercream icing mixture.
