What you’ll need
125g butter, room temperature
⅔ cup caster sugar
1 teaspoon vanilla paste
2 eggs
1 ⅓ cups The Healthy Baker Plain Flour
40g cocoa
1 teaspoon baking powder
125ml buttermilk
For the filling
200g butter, room temperature
2 cups icing sugar
3 drops peppermint essence
3 drops pink food colouring
10 crushed candy canes
Preheat oven to 180°C and line two large baking trays with baking paper.
Cream the butter, sugar and vanilla together until pale and fluffy.
Add the eggs, one at a time, beating well between each addition.
Sift in the flour, cocoa and baking powder and fold together.
Add in the buttermilk and gently fold to combine.
Drop a level tablespoon of mixture onto the trays, about 5cm apart to allow room to spread.
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.
For the Filling, combine the butter, icing sugar and peppermint essence in the bowl of an electric mixer and beat until pale and fluffy.
Stir in the food colouring until you have the colour of your liking.
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.
