Vanilla Peppermint Cupcakes
Vanilla Peppermint Cupcakes might be just the American recipe you are searching for. One portion of this dish contains roughly 2g of protein, 16g of fat, and a total of 337 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. It works well as a cheap dessert. A mixture of clear vanillan extract, candy canes, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes around 35 minutes.
Instructions
Heat oven to 350° and line muffin pan with cupcake liners.In a large bowl, combine cake mix, eggs, butter, water and extract using an electric mixer on low for one minute, then mix on high for one minute.Divide batter evenly into cupcake liners, filling each two thirds full.
Bake for 20 minutes and cool completely before frosting.Cream shortening and extracts in mixer for for 5-8 minutes on medium speed.
Add powder sugar, one cup at a time. Slowly add in cream to desired consistency. More cream for a creamier frosting and less cream for a more still frosting (I prefer more still when I'm using it to pipe/decorate).
Garnish with a sprinkle of crushed candy canes..Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.