Festive Clementine Cupcakes With Candy Cane Topping

Makes 10 Cupcakes

Ingredients

150g Plain Flour

140g Caster Sugar

1tsp Baking Powder

40g Unsalted Butter

100ml Whole Milk

1 Large Egg

1tsp Vanilla Extract

Zest and juice of 1 Clementine

Pinch of Salt

For the Frosting

250g Icing Sugar

80g Unsalted Butter

20ml Whole Milk

1tsp Vanilla Bean Paste

Candy canes for topping

Method

Preheat the oven to 170C. Place muffin cases into a muffin pan.

Place the flour, baking powder, sugar, butter and salt into a freestanding mixer. Beat until it resembles a sandy consistency.

Meanwhile zest and juice the clementine then add to the mixer. Add a beaten egg, milk and vanilla extract. Mix until combined but don't over mix.

Pour the mixture evenly across the muffin cases, halfway should do. Place in the oven for 18-20 minutes or until lightly golden and firm to the touch.

Leave to cool completely on a wire rack before frosting.

Beat the icing sugar and butter in a freestanding mixer until combined. Add the milk and vanilla bean paste. Beat on the highest speed for 5 minutes or until light and fluffy.

Frost the cupcakes and decorate with crushed candy canes.