Candy Cane Cupcakes

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After my somewhat successful attempt for the zebra cake which had gorgeous strips that I couldn’t stop admiring at BJS, I found this cupcake recipe at Baking Bites. I thought wow, people will be so impressed with the strips for our party. This time I didn’t forget to add the olive oil but the strips did not turn out well at all. I think it was because the cupcake tins were too small so it was hard to be precise. I used Billy’s Vanilla Buttercream which I colored green and then decorated with crushed candy canes that I had left over from my peppermint pinwheel cookies.

Batter.
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Adding some red food coloring.
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First start by adding a couple drops of white batter and then red batter.
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Ready to bake.
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Candy Cane Christmas Cupcakes recipe from Baking Bites

2 large eggs
1/2 cup sugar
1/2 cup milk (low fat is fine)
1/2 cup vegetable oil
1 tsp vanilla extract
1 1/4 tsp peppermint extract
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp red food coloring

Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a large bowl, mix together eggs and sugar until mixture is light and creamy and the sugar has mostly been dissolved. Stir in milk, vegetable oil, vanilla and peppermint extracts.
In a medium bowl, whisk together flour, baking powder and salt. Pour into wet ingredients and whisk just until batter is smooth. Measure out one cup of batter and place it back in the medium bowl. Add red food coloring to this bowl and whisk to incorporate.
Put a spoonful (approx 2-3 tsp) of the white batter into the center each cupcake paper and let it spread slightly on its own. Put a spoonful of red batter in the center of the white. It will push out the other batter and, as it sits for a moment, will also spread itself. Alternating spoonfuls of the two batters and trying to keep the amounts as even as possible (after the first layer, I used smaller amounts of red and white with each spoonful), repeat the technique until all the batter has been used up.
Bake for about 15 minutes, until a tester inserted into the center of each cupcake comes out clean and the top springs back when lightly pressed.
Cool completely on a wire rack before frosting.

Grade: A
The cupcakes ended up turning out very fluffy and light. I think this will be my go to vanilla cupcake recipe. However the strips didn’t turn out well, they just ended up looking like red and white tie dye.

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