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Recipe | Vanilla Candy Cane Cupcakes with Butter Cream Frosting | Mettrum Originals

Treat yourself to a decadent, guilt-free cupcake, topped with rich butter cream icing.  Our Vanilla Candy Cane Cupcakes contain ¼ the sugar of typical cupcake recipes, but your guests won’t be able to tell!
2 -1/3 cups all-purpose flour
¼ tsp. salt
½ tsp. baking powder
½ cup Mettrum Originals Raw Shelled Hemp Seeds
½ cup unsalted butter, softened
1 cup Buttermilk (or vanilla Greek yogurt if preferred)
3 tsp. maple syrup
½ cup sugar
4 large eggs, room temperature
2 tsp. vanilla extract
3 tbsp. butter, softened
1 tsp. peppermint extract
2 tbsp. milk
2 cups powdered sugar
4 tbsp. potato starch
Preheat the oven to 350 degrees F.
Line muffin pans with paper liners
In a medium bowl, stir flour, salt, baking powder and hemp seeds. Set aside.
Using an electric or stand mixer, cream together butter, maple syrup and sugar. Mix for approximately 5 minutes. Butter should be light and fluffy.
Beat in vanilla followed by eggs, one at a time.
Add in ½ the flour mixture, followed by ½ cup of butter milk and mix on slow.
Once combined, add the second ½ of both your mixture and buttermilk.
Do not overmix.
Spoon batter into prepared muffin cups.
Bake for 20 minutes, until cupcakes are a light golden brown.
Insert a toothpick into the center of a cupcake, if it comes out clean, the cupcake is finished.  
Let your cupcakes cool completely before icing.
In a medium bowl, mix? cream butter, milk and vanilla.
Slowly add powdered sugar, ½ cup at a time.
Once combined, start to add potato starch.
Potato starch is used to thicken your icing, go slowly, adding until you reach your desired consistency.
Refrigerate for an hour to let frosting fully thicken before icing cupcakes.
Once chilled, frost your cupcakes and top with a candy cane.
Serve and enjoy!

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