Peppermint Vanilla Candy Cane Cupcakes

1. Preheat your oven to 350 degrees. Line Silicone Cupcake Baking Pan with these Holiday Baking Cups.
2. In a large bowl, whisk flour, baking powder, and salt together and set aside.
3. Using your stand mixer, gently cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, until mixed well. Stir in the vanilla and almond extracts.
4. Slowly add in the flour mixture alternately with milk, mixing well after each addition.  Start by adding the flour first.
5. Once all ingredients are mixed well add crushed candy canes to the batter. Make sure these get mixed in well!
6. Using an medium ice cream scoop fill each lined cupcake tin 2/3 rd’s full.
7. Bake at 350 degrees for 18-21 minutes or until a inserted toothpick comes out clean.
8. Allow the cupcakes to cool in the pan for about 10 minutes. Transfer the cupcakes onto a wire rack to cool completely.

Frosting Directions:

1. Cream the butter, peppermint extract and powder sugar until it looks light and creamy. If it doesn’t cream add several drops of the heavy whipping cream until it creams. Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then….Add more powder sugar 1/2 C at a time…. mix well.
2. Once ready scoop the frosting into a pastry bag with a large round tip. Twist the open end of the pastry bag to push the frosting to the tip.
3. Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
4. Sprinkle the top of the frosted cupcakes with peppermint bits.