Candy Cane Cupcake DIY Baking Kit
This DIY Baking kit will help you pull off 24 homemade candy cane cupcakes! Featuring peppermint buttercream frosting and candy cane sprinkles atop a rich dark chocolate cake, these delicious and festive cupcakes are sure to make your holiday season merry and bright.
Sisters Agathe and Arielle knew there had to be a better way to pull off a Pinterest perfect treat, so they created Red Velvet in Brooklyn, New York to bring developed baking boxes that come with nearly everything you need to create gourmet treats to impress. Red Velvet has been featured in The Wall Street Journal, The New York Times, InStyle, The BBC, Food & Wine Magazine, Business Insider, Cosmopolitan, RedBook, and ABC.
More Details
This package includes everything you need to make 24 Candy Cane Cupcakes
- Flour (6.17 oz.)
- Baking Soda (0.14 oz.)
- Baking Powder (0.07 oz.)
- Cocoa Powder (6.17 oz.)
- Peppermint Extract (0.07 oz.)
- Salt (0.14 oz.)
- Granulated Sugar (7 oz.)
- Confectioner’s Sugar (17.6 oz.)
- Mini Candy Cane Sprinkles (0.5 oz.)
- Cocoa powder (3.5 oz.)
- A detailed recipe card
- 24 stand-alone cupcake cups, no tray required
- Disposable piping bag
- Parchment Paper for easy baking
- Arrives in a beautiful branded box. Perfect for a gift!
- Eggs, Butter, & Buttermilk not included
- Box arrives with ribbon and gift message at no extra charge, include gift message at checkout
Ingredients
Flour, Baking Soda, Baking Powder, Vanilla Extract, Peppermint Extract, Salt, Granulated Sugar, Confectioner’s Sugar, Mini Candy Cane Sprinkles. Allergens: Gluten/Wheat, Soy, Milk, Eggs.
Instructions / Storage
- Box arrives ready to use
- Eggs, Butter, & Buttermilk not included
- Store in a cool, dry place for up to 3 months
To Serve
- Once you’ve unpacked your Red Velvet kit, position a rack in the center of the oven and preheat 375°F.
- Take 2 eggs, 6 ounces of buttermilk, and 2.5 sticks of unsalted butter out of your refrigerator.
- Line up 24 cupcake cups. In a small saucepan, boil 1⁄2 cup water over high heat.
- In a medium bowl, mix cocoa powder with boiling water until smooth. Cool by placing in refrigerator.
- Whisk together the cake flour, baking powder, baking soda, and salt in another medium bowl. Set aside.
- In a large bowl, using an electric mixer, cream the softened butter (1 stick only) and sugar until light and fluffy.
- Add eggs one at a time, beating until smooth. Scrape down the sides of the bowl. Alternate adding the flour mixture and buttermilk, beating until just combined. Slowly pour in cooled cocoa mixture and stir until smooth.
- Divide the batter evenly among cupcake cups, filling each two-thirds full.
- Place on a baking sheet and bake for 15 to 19 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool for 30 minutes on a wire rack. (Frosting will melt if cupcakes are not completely cooled!)
- Sift confectioner’s sugar over a bowl and set aside.
- In a medium bowl, using an electric mixer on medium speed, beat softened butter (1.5 remaining sticks) until pale and creamy, 2 to 3 minutes. Gradually add confectioner’s sugar and peppermint extract, beating on medium speed until fully incorporated.
- Frost cooled cupcakes using piping bag provided. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles.
- Follow a circular motion by starting from the outside and working inwards with frosting.
- Sprinkle with mini candy canes and be merry!
Shipping Details
- Red Velvet ships Monday – Friday of each week
- Orders cannot be shipped to P.O. Boxes
- Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
- Have more questions about Shipping? Read our Shipping FAQ page.
Corporate Gift Orders
You can send this item to up to 15 different addresses using our regular checkout. Looking to send this item to more than 15 people? Have our Corporate Gifting Team assist you.