Candycane frosting
250g unsalted butter
200g icing sugar
2 tsp good quality mint essence (add more or less to taste but you want it strong!) mine came from the Essential Ingredient
100g white chocolate, melted and cooled
100g marshmallow creme (Jet Puff is good, you can get it from the USA foods store online)
Red gel colour
Beat the butter until light. Add the icing sugar, beating until fluffy. Add the mint essence to taste.
Beat in the cooled white chocolate, followed by the marshmallow creme.
Put about 50g of the frosting into a separate bowl and tint it bright red. Load this into a small piping bag made with a triangle of baking paper. Fit a large piping bag with a large star nozzle, such and a Wilton 1B. Pipe stripes of red frosting in straight lines up the interior of the large piping bag. Carefully load the uncoloured frosting into the bag, trying not to blur the red lines (try to drop the frosting directly into the bag, rather than sliding it in sideways).
Pipe big swirls on top of cooled cupcakes.
The whole technique is also shown below or here!
Candycane cupcake
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