Candy Cane Cupcakes

Originally uploaded by Bake & Destroy

I don’t think I have always hated Christmas. I’m sure sometime, years ago, when I was just a little baker and destroyer I loved Christmas. In fact, one of my earliest baking memories is making a cake for Baby Jesus in my Easy Bake Oven. So I must have loved Christmas, or at least making cakes for really old babies. So I’m not sure what happened – or when, but I have spent at least the past 10 years hating Christmas.

I hate the colors, I hate the music, I hate the snow. I hate how stressed out everyone gets. I hate the holiday Fruity Pebbles commercials. I like Silk Nog, but not enough to make up for all of the things I hate about this very special season.

But I like baking, and there is nothing quite as comforting as a 350 oven on a winter day in Chicago. I just moved, like I mentioned, and this oven is like, hyper-efficient. I’m not going to adjust anything in the recipies I post because I don’t think anyone has the weird time-warping oven I have – but just know that I bake things in 15 minutes that used to take 25 and my oven thermometer says 350 through and through.

Well, I need to go to Whole Foods and pay way too much for pistachios in a second here, so I better shut up and make with the recipe. I have made a lot of candy cane cupcakes in my day, and one thing holds true about each- they’re sticky. They stick to the wrapper. It’s annoying. But aside from that, this variation on a Julie Hasson recipe is my favorite because buttermilk makes everything delicious.

You will need:

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• PInch salt
• 1/3 cup finely chopped candy canes
• 1/2 cup coarsely chopped dark chocolate
• 3/4 cup granulated sugar
• 1/3 cup unsalted butter, at room temperature
• 2 egg whites*
• 1/2 cup buttermilk

*Eggs separate really easily when cold, but leave the whites out for a bit afterwards until they’re room temperature.

Then you:
Pre-heat our oven to 350 and line your baking pan with paper liners. I suggest pretty holiday liners from Sweet Cuppin Cakes.
In a small bowl, mix together the flour, baking soda, baking powder and salt. Stir in the candy cane pieces and chocolate.
In a larger bowl, use an electric mixer (handheld) to beat together the butter and sugar. Add egg whites one at a time, beating well after each. Alternately mixin the flour mixture and buttermilk, making three additions of flour and two of buttermilk. Beat until smooth.
Fill your cups about 2/3 full and bake 20-25 minutes, or until tops spring back when gently touched.
Cool in pans on wire rack 10 minutes, then remove from pan and cool completely.

I wanted to make a red and white swirl with the frosting, so I used vanilla, but chocolate or white chocolate would make these much yummier.