I was first inspired to make these adorable North Pole cupcakes when I saw a picture on Pinterest posted from Kara’s Party Ideas. As host of a looming party, I thought these would be a nice touch. So, using a tried and true recipe from my friend Rach at Coochie Cupcakes, I tweaked it a little to suit and am happy to share it with you below:

Vanilla Daisy Cupcake
Makes 24 | Keeps 2 days | Freezes 2 months

  • 2 ¾ cups plain flour
  • 2 teaspoons baking powder
  • 200g softened unsalted butter
  • 1 ¾ cups castor sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1 cup milk

Preheat oven to 170 °C. Line two 12-hole muffin trays with cupcake papers.

Sift together the flour and baking powder. In a separate bowl, cream the butter for 1-2 minutes.

Add the castor sugar a third at a time, beating for 2 minutes after each addition.

After the last addition, beat until the mixture is light and fluffy, and the sugar has almost dissolved.

Add eggs one at a time, beating for 1 minute after each addition or until mixture is light and fluffy.

Add the vanilla extract and beat until combined.

Add a third of the flour to the creamed mixture and beat on low speed until combined.

Add half of the milk and beat until combined. Repeat this process.

Add the remaining third of the flour and beat until thoroughly combined; do not over-beat as this will toughen the mixture.

Spoon mixture into cupcake papers, filling each about three-quarters full.

Bake for 18-20 minutes or until a fine skewer inserted comes out clean. Remove cupcakes from the trays immediately and cool on a wire rack for 30 minutes before frosting.

Buttercream Frosting & Decoration 
Makes 4 cups of frosting – enough for 24 cupcakes | Keeps 1 week

  • 200g softened unsalted butter
  • ½ cup milk
  • 1 tablespoon vanilla extract
  • 8 cups icing sugar
  • 2 doz candy canes
  • 1 packet Smarties
  • 1 block white chocolate
  • Thick paper/card and pen

Cream the butter for 1-2 minutes.

Add the milk, vanilla extract and half of the sifted icing sugar, and beat for at least 3 minutes or until the mixture is light and fluffy.

Add the remaining icing sugar and beat for a further 3 minutes or until the mixture is light and fluffy and of a spreadable consistency.

Add extra milk if the mixture is too dry or extra icing sugar if the mixture is too wet.

If you wish to flavour the buttercream then this is the time to do it (try peppermint essence, or my new favourite coconut essence!). Add a drop at a time and beat in until you reach the required flavour.

Frost cupcakes (I tend to cut the tops off the cupcakes so you are frosting a flatter surface), and sprinkle with grated white chocolate.

Snap off the curvy part of the candy cane and pierce through centre of cupcake.

Using leftover frosting, ‘glue’ a smartie to the top of each candy cane.

To finish, use the same method to ‘glue’ miniature ‘North Pole’ signs to the candy cane (you may need to hold these in a place for a little while to make them stick).

… and Voila!

Images by Ms Chevron