Swirled Candy Cane Cupcakes

Name: Swirled Candy Cane Cupcakes
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 24
Cuisine: American
Ingredients: 1 teaspoon red paste food color; 680 grams containers each) fluffy white whipped frosting; 237 milliliters crushed hard peppermint candies (about 30); 1 teaspoon peppermint extract; 1 box (1 lb 2.25 oz) Betty white cake mix

The recipe Swirled Candy Cane Cupcakes could satisfy your American craving in around 1 hour and 25 minutes. This dairy free recipe serves 24. One portion of this dish contains roughly 1g of protein, 5g of fat, and a total of 228 calories. Head to the store and pick up peppermint extract, fluffy whipped frosting, betty cake mix, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Christmas.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Place paper baking cup in each of 24 regular-size muffin cups.

Equipment you will use

Muffin Liners

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.

Ingredients you will need

Peppermint Extract

Egg Whites

Food Color

Cake Mix

Water

Cooking Oil

Equipment you will use

Hand Mixer

Knife

Bowl

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.

Equipment you will use

Toothpicks