Ingredients
Scale
- 1 box white cake mix, follow instructions for 12 cupcakes, but add an additional egg and use melted butter instead of oil.
- 4 oz. white fondant
- red gel food coloring
- 1/2 stick salted butter, melted
- 1 cup powdered sugar
- 3 tablespoons milk
- 1/2 cup sparkling sugar
- 1 teaspoon vanilla extract
Instructions
- Bake cupcakes according to box’s directions and allow to cool completely.
- As the cupcakes are cooling, prepare your fondant candy canes.
- Divide fondant in 2 2 oz. spheres. Color one red with red food coloring. Knead until completely tinted.
- With each piece of fondant, shape out ½-inch spheres then roll them out into long strips.
- Twist one white fondant strip with one red fondant strip. Roll it out until smooth and then shape it to look like a candy cane. Trim if necessary.
- Using an electric or stand mixer, beat together butter, sugar and milk on medium speed. Add vanilla extract. Gradually increase speed to high.
- Using a frosting bag, frost each cooled cupcake and dip the cupcake into a bowl of sparkling sugar. Place one fondant candy cane on each cupcake and enjoy!
Notes
These can be made ahead of time and frozen.
Prepare the cupcakes as normal but do not frost. once ready to serve, frost and add the fondant candy canes.
- Prep Time: 10 minutes
- Inactive Time: 0 hours
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 grams
- Calories: 485
- Sugar: 54
- Sodium: 328
- Fat: 24
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 67
- Fiber: 2
- Protein: 4
- Cholesterol: 45