Candy Cane Cupcakes Recipe for Christmas!

by FOLIAY LLC

'Tis the season for baking and We're happy to share this SWIRLED CANDY CANE CUPCAKES recipe with you for the holidays! These delicious chocolate cupcakes topped with Peppermint Crunch Candy Topping are perfect for celebrating Christmas and they are so easy to make!

Ingredients:
- Chocolate Cupcakes
- Buttercream
- Disposable Piping Bags 12 inch
- Cling Wrap
- Large Round Tip
- Baking Paper
- Oil Based Food Color Red
- Peppermint Crunch Candy Ice Cream Topping





Instructions:
1. Pipe the white and red buttercream on a cling wrap.
2. Roll the cling wrap, then cut off one end and insert it into the piping bag with the large round tip.
3. Pipe buttercream on top of the cupcake.
4. Flip the cupcake upside down on a baking paper.
5. Pop them in the fridge or freezer until they firm up.
6. Remove the cupcakes from the baking paper and you will get a perfectly candy cane pattern on top.
7. Gently roll the Peppermint Crunch Topping over the edges of the frosting. Then serve the cake slightly chilled or at room temperature.

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