Vanilla Candy Cane Cupcakes

Body: What’s better than filling your home with the sweet smell of holiday baking? And if you love our Vanilla Candy Cane holiday scent so much that you wish you could eat it … we’ve got a treat for you! We’ve put together a Vanilla Candy Cane Cupcake recipe that’s a twist on the original Vanilla Cupcakes, and just a touch healthy (but always indulgent). Enjoy!

Vanilla Candy Cane Cupcakes

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Makes 12 cupcakes

Ingredients:

For the cupcakes:

• 1 1/2 cups flour, whatever you have on hand should work but for a healthier kick that’s still light and fluffy you can go for half whole wheat and half all-purpose, light spelt flour or whole wheat pastry flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• Pinch salt
• 1/2 cup unsweetened soy milk (you can use a nut milk, if you prefer)
• 1/2 tbsp apple cider vinegar
• 1/2 cup neutral oil
• 1/3 cup honey or agave syrup
• 2 eggs
• 1 tsp pure vanilla extract
• 1 tsp peppermint extract

For the frosting:

• 1 cup unsalted, room temperature butter
• 4 cups powdered sugar
• 2 tbsp milk (dairy, nut, soy or what you have on hand)
• 1 tsp peppermint extract
• 1 tsp vanilla extract
• Crushed candy canes for decoration

Directions:

Step 1 is always clean hands. Grab your Antibacterial Kitchen Hand Wash and scrub hands thoroughly! And get your favourite holiday tunes on to set the scene.

1. Line your cupcake tin with liners and preheat oven to 350℉.
2. In a small bowl, whisk your soy milk and apple cider vinegar together.
3. In a separate bowl mix together the rest of your “wet” ingredients: oil, honey or agave, eggs, peppermint and vanilla until combined.
4. Add your soy milk and apple cider vinegar mixture and mix.
5. Whisk or sift the “dry” ingredients together: flour, baking powder, baking soda, salt.
6. Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t over mix! That will keep the cupcakes light and fluffy.
7. Pour batter into the cupcake pan, filling a little over half way
8. Pop them in the oven for about 20 minutes. They’ll be ready when a toothpick in the centre comes out clean. Cool on a wire rack when they’re ready.
9. While they bake, make your frosting: cream butter and half the sugar with an electric mixer.
10. Add the milk and extracts (vanilla and peppermint) and continue to beat.
11. Slowly add the rest of the powdered sugar and mix on high until light and fluffy.
12. To crush the candy canes: put them unwrapped in a closed sandwich baggy, think about something that riles you up and give them a smash with a tenderizer or potato masher.
13. When the cupcakes have fully cooled, frost them, sprinkle with candy canes and enjoy!

How are you filling your home with sweet scents?