Candy Cane Cupcakes
These cupcakes are a festive way to celebrate the holidays. Experiment with multiple layers of colors for a more dramatic finish. Have fun experimenting with different ways to pipe frosting and layer the colors to make it your own.
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Prep Time
45 minutes
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Cook Time
20 minutes
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Servings
24 cupcakes
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1-4 ounce container Ann Clark Red Sanding Sugar
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1-4 ounce container Ann Clark Sparkling Sanding Sugar
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2-12 muffin tins
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Pastry bag
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Cupcake liners
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½ inch piping tip
Equipment Needed
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1
Make cupcakes according to the box directions.
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2
Make frosting (about 4 cups) according to the recipe instructions.
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3
Pour red sanding sugar and white sparkling sanding sugar into separate small bowls.
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4
Fill a pastry bag fitted with a large plain round tip (about 1/2 inch opening) with buttercream.
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5
Frost the top of the cupcake clear to the edge with the piping bag. Hold tip close to the cupcake to use less frosting. Dip or sprinkle (depending on the temperature and consistency of your frosting) top of the frosted cupcake in red sanding sugar.
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6
Make another layer of frosting right on top of the red layer. This time don’t go all of the way to the edge. Bring the frosting in at least ¼ of an inch, leaving some of the first layer exposed.
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7
Dip or sprinkle the cupcake in the sparkling sanding sugar. Rock the cupcake in the sanding sugar so the edges are completely coated.
Notes & Tips:
- To make ahead: Make the cupcakes ahead and freeze for up to 3 months. Make the frosting ahead and then whip to desired consistency when ready to use.
- If your frosting is soft, you can pipe each layer then refridgerate in between layers/piping
Photo by Laura Kanya
