Preheat oven to 350 degrees and line cupcake pan with liners

In a standing mixer beat sugar and butter until creamed

Add egg and mix until fully incorporated

Beat in vanilla extract, salt, baking soda, and baking powder

Combine the heavy cream into the wet mixture

Add in flour, a little at a time.

Add in the sour cream

Spoon batter about ½ full.

Bake in oven for about 22 minutes or until the center of the cupcake comes out clean with a toothpick.

1 C unsalted sweet cream butter

3 C powdered sugar

5 tablespoon heavy whipping cream

1 teaspoon peppermint

3-5 drops red food coloring

1 C crushed candy canes

1 piping bag fitted with a large star tip

Using a standing mixer combine all ingredients except the food coloring and candy canes and mix on medium speed until combined, smooth and stiff

Place the piping bag into a medium cup and fold the bag over the edges

Split into two bowls and add red food coloring into one bowl and mix until combined

Using a rubber spatula scoop some red frosting onto one side of the piping bag

Repeat the step with the white frosting

Pipe frosting onto the cooled cupcakes

3 egg whites

2 C powder sugar

1 teaspoon vanilla extract

½ teaspoon cream of tarter

1 disposable piping bag fitted with a number 2 tip

Combine all ingredients into a standing mixer and mix on medium speed until stiff peaks form

Scoop icing into piping bag and set aside

Decorating Directions:

12 sticks of cinnamon candy canes sticks

12 green M&M's

1 container of chocolate fondant

1 C of powdered sugar

Using royal icing, pipe a small dollop of icing onto the top of the candy cane sticks and place a green M&M on top

Using a cutting board, sprinkle some powdered sugar onto the cutting board

Using your hands knead the fondant until soft and easy to work with

Roll out the fondant until about ¼ an inch thick

Cut 12 rectangles about 3 inches in width and 1 ½ in length

Using the royal icing, pipe out North Pole onto the middle of the rectangles

On the top of the rectangles pipe on the snow

Let dry for 3 hours

Once the rectangles are dry, carefully flip them over and add a small dot of royal icing

Place the rectangle onto the center of the candy cane stick and hold for 15 seconds

Repeat steps with remaining rectangles

Enjoy!