Pretty-in-Pink Peppermint Cupcakes the Editors of Publications International, Ltd.
Makes 30 cupcakes
|1||package (18-1/4 ounce) white cake mix|
|2||tablespoons vegetable oil or melted butter|
|1/2||teaspoon peppermint extract|
|3||to 4 drops red liquid food coloring or 1/4 teaspoon gel food coloring|
|1||container (16 ounces) prepared vanilla frosting|
|1/2||cup crushed peppermint candies (about 16 candies)|
- Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups.
- Beat cake mix, water, egg whites, oil, peppermint extract and food coloring in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes.
- Spoon batter into prepared muffin cups, filling three-fourths full. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw at room temperature before frosting.)
- Spread frosting over cooled cupcakes; sprinkle with crushed candies. Store at room temperature up to 24 hours or cover and refrigerate up to 3 days before serving.
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