I've been sick for nearly two weeks and didn't feel well enough to bake so I was way behind on my Christmas preparations. I felt well enough to squeeze in one batch of Christmas cupcakes on Christmas eve.

I bought Candy Cane Pop Rocks at Cyber Candy.

I made some vanilla frosting and then split it evenly between two bowls and made one half red and added some peppermint extract. I added vanilla extract to the other half.

Brownie Cupcakes

Ingredients

1 1/2 cups plain flour

3/4 tsp baking powder

3/4 tsp salt

1/2 cup (1 stick) unsalted butter at room temperature

6 ounces dark chocolate

1 1/2 cups sugar

3 eggs

1/2 tbs vanilla

1. Pre-heat oven to 350 F/180 C. Line muffin tin with paper liners. In a small mixing bowl, whisk together the flour, baking powder and salt.

2. Heat butter and chocolate in a double boiler, stirring occasionally, until melted. Remove from heat, add sugar and whisk until smooth.

3. Add eggs, one at a time, beating until each is incorporated. Add the vanilla, and beat for 3 minutes. Reduce speed to low and add the two thirds of the flour and mix until incorporated. Fold in the last third by hand.

4. Divide batter evenly among lined cups filling each three quarters full. Bake 17-20 minutes until tops is set but still soft.

Taking a sneaky sample taste

Vanilla Peppermint Twist Frosting

Ingredients

1 pound icing sugar sifted

1 cup unsalted butter at room temperature

1/2 cup crisco

1/2 tsp vanilla

1/2 tsp peppermint extract

1/2 tsp red food coloring

1 pack Candy Cane Pop Rocks for decorating

1. Cream the butter and criso together until smooth and fluffy. Add the icing sugar 1/2 cup at a time beating on medium high speed.

2. Place half the frosting in another bowl and mix in the red food coloring and the peppermint extract. Mix the vanilla extract into the other bowl.

3. In your piping bag scoop the vanilla part in once side and the red part on the other side and when piped should create a nice two toned swirl. Sprinkle pop rocks on for decoration.