Swirled Candy Cane Cupcakes

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1 reviews.
  • 25 min prep time
  • 1 hr 25 min total time
  • 6 ingredients
  • 24 servings

Ingredients

1
box (1 lb 2.25 oz) white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1
teaspoon peppermint extract
1
teaspoon red paste food color
2
containers (12 oz each) fluffy white whipped frosting
1
cup crushed hard peppermint candies (about 30)

Directions

  1. 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  2. 2 In large bowl, beat cake mix, water, oil, egg whites and peppermint extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter in half. To 1 portion, add food color; stir until uniform in color. In each muffin cup, place 2 tablespoons red batter; top with 2 tablespoons white batter. Swirl white batter through red batter with knife for marbled design.
  3. 3 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  4. 4 Frost cupcakes with frosting. Top each with crushed peppermint candies.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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