Happy belated holidays everyone! This is a late post because I was home to Michigan for the week and came back with that horrible flu that’s going around. So that knocked me out all last week. So let’s recap. Michigan was beautiful. We got a terrible ice store that knocked out power for half the state, but it was gorgeous in its destruction
This is a real ice store. The one we had here in Memphis a few weeks back was a joke comparatively. Also, despite all the cold and ice I made it out of Michigan just in time to not hit the freezing arctic blast. -11? No thank you. It reached 10 degrees down here today and I couldn’t handle it. But being home meant I got my fill of ice and snow AND of dog love
This girl wouldn’t leave me alone for a solid week. I go to bed, she goes to my bed. I try to lock her out. She sniffs loudly under the door until I let her in. I have people over to do a puzzle. She helps with puzzle. No really we did a puzzle. It was dumb and hard but we did it.
ALSO before I left, I got home from work just in time to see my neighbor’s house be on fire:
No one was hurt. The house is still standing but man. Happy Christmas right?
So food. A few weeks back I posted this picture to facebook excited that I just smashed a whole bunch of candy canes with a rubber mallet.
What did I use these 50 cent candy canes to make for my after christmas holiday meal? White Chocolate Candy Cane Cupcakes! Really it was just a white chocolate cupcake + white chocolate butter cream + a bunch of smashed up candy canes but they turned out wonderful!
White Chocolate candy cake cupcakes
Ingredients
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup butter, softened
- 3/4 cup sugar
- 2 large eggs
- 4 ounces white chocolate, chopped and melted
- 1 teaspoon vanilla
- 1 cup plus 1 tablespoon milk
- 6 Candy canes smashed into dust and chunks
- For the Buttercream:
- 1/2 cup butter
- 4 ounces white chocolate, chopped and melted
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- milk to taste
Instructions
- Preheat the oven to 325 degrees.
- Line a cupcake pan (or two) with the cupcake liners of your choice.
- In a large bowl, whisk together the flour, baking powder, and salt and 1/4 cup of candy cane dust (dust and smaller pieces); set aside.
- In another bowl cream the butter and sugar until light and fluffy
- Add the eggs, one at a time, mixing well after each addition.
- Add the melted white chocolate, milk and vanilla, mixing well.
- Add the dry ingredients and stir until just combined
- Divide the batter evenly into the prepared cupcake pan.
- Bake the cupcakes until a tester inserted into the center comes out clean, about 20-22 minutes or so. Let cool completely before frosting.
- For the frosting: cream the butter until light
- Add the melted white chocolate and vanilla.
- Slowly add powdered sugar until the desired consistency is reached.
- Pipe as desired onto completely cooled cupcakes.