Preheat oven to 350º F and line two cupcake trays with liners of your choice.

Cream together the butter and coconut oil with an electric mixer until fluffy.

Add the sugar in a cup at a time and mix it in completely before you add the next cup. Follow the same pattern with your eggs, only adding the next one after the one before it has been fully mixed into the batter.

In a separate bowl, combine the Bob's Red Mill flour, baking powder, and salt and whisk it together just until blended. Then in another bowl (or a big measuring cup with a pour spout) mix together the whole milk, buttermilk and vanilla and whisk it until blended.

Alternate adding the butter mixture with the milk mixture making sure to blend well as you go helping to keep your batter light and fluffy.

Either pour the batter into your waiting cupcake liners filling until about 3/4 of the way full or

If you decide to add the candy cane kisses, then fill each cupcake liner about 1/2 way, drop a candy cane kiss in the middle and then cover with remaining batter until the liner is about 3/4 full.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool.

Basic buttercream recipe.

Add the butter into a bowl and mix on medium high speed until fluffy.

Next add in 3 cups of powdered sugar and blend on low until combined. Pour in 1 Tablespoon of vanilla and 2-4 teaspoons of milk depending on how stiff you want the frosting.

If you find that your frosting is a little too thick, then add a little extra milk (1 Tablespoon at a time). If it's a little too runny, add an extra powdered sugar (1/2 cup at a time).

Once the frosting is ready and the cupcakes have cooled, frost and then add a final candy cane by sprinkling some crushed up candy canes and a few silver sprinkles on top.