Candy Cane Cupcakes

• 2-1/2 cups Bob's Red Mill Gluten Free 1 To 1 Blend
• 3 teaspoons Baking Powder
• 1 teaspoon Salt
• 1/2 cups Butter, Softened
• 1 cup Sugar
• 2 whole Eggs
• 1 Tablespoon Vanilla Extract
• 1-1/2 cup Milk
• 1/2 cups Half-and-half
• 1 cup Candy Canes, Crushed, Plus More For Topping
• FOR THE FROSTING:
• 1 cup Butter, Softened
• 1 Tablespoon Vanilla Extract
• 4 cups Powered Sugar
• 2 Tablespoons Half-and-Half, Or As Needed

1. For the cupcakes:
2. Preheat oven to 350u0b0F. Line cupcake tins with paper liners.
3. In a large bowl, mix flour, baking powder, and salt. Set aside.
4. In a stand mixer, cream butter and sugar. Add eggs and vanilla. Once this is combined, turn the mixer to low and slowly milk and half-and-half. Now that you have your batter, fold in the crushed candy canes.
5. Fill cupcake liners a little more than 3/4 full with batter. Bake for 25-30 minutes. They are done when a toothpick can be inserted into the center and come out clean.
6. Transfer cupcakes to a cooling rack. Allow cupcakes to cool completely before frosting.
7. For the frosting:
8. In a stand mixer, combine butter, vanilla, and half of the powdered sugar. Once this comes together, slowly add remaining powdered sugar 1/2 cup at a time. Check frosting thickness and add 1 to 2 tablespoons half-and-half until frosting is at desired consistency. (Note: Not using the half-and-half results in a thick frosting that holds sharper shapes. I like using it this way when I'm frosting tiered cakes and want structure. I prefer adding 1 to 2 tablespoons half-and-half to the frosting when using it for cupcakes because of the softer texture and creamier flavor.)
9. Apply frosting using a metal spatula, the back of a spoon, or a piping bag. Sprinkle with reserved crushed candy canes and serve.

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Taken from tastykitchen.com/recipes/holidays/candy-cane-cupcakes-2/ (may not work)