Candy Cane Cupcakes

STEP 1

Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat the oven to 375°F. Bring butter to room temperature. Line up 24 cupcake cups. Over high heat, boil ½ cup water in a small saucepan.

STEP 2

In a medium bowl, mix cocoa powder with boiling water until smooth. Cool by placing in refrigerator. Whisk together the cake flour, baking powder, baking soda, and salt in another medium bowl. Set aside.

STEP 3

In a large bowl, using an electric mixer, cream the softened butter (for cakes) and sugar until light and fluffy. Add eggs one at a time, beating until smooth. Scrape down the sides of the bowl. Alternate adding the flour mixture and buttermilk, beating until *just* combined. Slowly pour in cooled cocoa mixture and stir until smooth.

STEP 4

Divide the batter evenly among cupcake cups, filling each two-thirds full. Place on a baking sheet and bake for 15 to 19 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 30 minutes on a wire rack. (Frosting will melt if cupcakes are not completely cooled!)

STEP 5

Sift confectioner's sugar over a bowl and set aside. In a medium bowl, using an electric mixer on medium speed, beat butter (for frosting) until pale and creamy, 2 to 3 minutes. Gradually add confectioner’s sugar and peppermint extract, beating on medium speed until fully incorporated.

STEP 6

Frost cooled cupcakes using piping bag provided. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inwards with frosting. Sprinkle with mini candy canes and be merry!