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What you’ll need

butter

125g butter, room temperature

caster sugar

⅔ cup caster sugar

vanilla paste

1 teaspoon vanilla paste

eggs

2 eggs

flour

1 ⅓ cups The Healthy Baker Plain Flour

cocoa

40g cocoa

baking soda

1 teaspoon baking powder

buttermilk

125ml buttermilk

For the filling

butter

200g butter, room temperature

icing sugar

2 cups icing sugar

Unavailable

3 drops peppermint essence

red food colouring

3 drops pink food colouring

candy canes

10 crushed candy canes

1

Preheat oven to 180°C and line two large baking trays with baking paper.

2

Cream the butter, sugar and vanilla together until pale and fluffy.

3

Add the eggs, one at a time, beating well between each addition.

4

Sift in the flour, cocoa and baking powder and fold together.

5

Add in the buttermilk and gently fold to combine.

6

Drop a level tablespoon of mixture onto the trays, about 5cm apart to allow room to spread.

7

Bake for 10 minutes or until puffed up and cooked through. Let cool on the trays for a couple of minutes then gently transfer to a cooling rack.

8

For the Filling, combine the butter, icing sugar and peppermint essence in the bowl of an electric mixer and beat until pale and fluffy.

9

Stir in the food colouring until you have the colour of your liking.

10

Spread about a tablespoon of the filling on one of your little cakes, top with another cake then roll the edges in crushed candy cane mixture. Repeat with remaining cakes.

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