Vegan Candy
Cane Cupcakes
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These vegan candy cane cupcakes are light, fluffy and festive. Mint chocolate cupcakes topped with dairy-free peppermint buttercream and crushed candy canes.
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Step 1:
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Prepare the cupcake batter by mixing flour, baking soda, cocoa powder, oil, sugar, vegan buttermilk, oil and flavour extracts.
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Step 2:
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Bake at 180°C for 15 mins.
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Step 3:
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Make buttercream by combining vegan butter, icing sugar, plant-based milk and peppermint extract.
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Step 4:
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Add pink food colouring to half of the buttercream.
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Step 5:
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Use a dual piping bag to pipe both colours of buttercream onto the cupcakes.
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Step 6:
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Top with candy cane pieces.
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Get the recipe with detailed instructions using the link below.
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