These soft chewy cupkies (cookies made in the shape of muffins) have bits of candy cane in them and are a big seasonal favourite with my boys. The recipe is super easy to make for all ages.
This recipe makes 12 cupkies.
Preheat oven to 190 degrees Celsius
Ingredients:
1 cup of Stork (margarine)
1 cup of soft brown sugar
1 tsp vanilla essence
3/4 tsp of cream of tartar
1/2 tsp of salt
2 1/2 cups of flour
1 cup of candy cane broken into pieces no larger than 2cm.
Method:
Cream Stork and sugar together and beat until light and fluffy then beat in egg. Add rest of ingredients except for candy cane. Mix until the batter is sloppy and then add candy cane pieces.
Drop by heaping tablespoon into well greased muffin tin or into silicon
e muffin cases (these work best as it is easier to get the cupkies out after baking).Bake for 10 mins if using the muffin tin or 15 minutes if using silicone cases.
Remove once cooled enough to handle.
Eat and repeat as above until the new year.
They look pretty and yummy but candy cane is not something I'd choose, having no young ones in the house - I wonder what else I could use instead?
ReplyDeleteHi Faith
ReplyDeleteWe use American hard gums or midget gems in place of candy cane the rest of the year. Fruit pastilles and jelly babies don't work well.