Candy Cane Cupcakes
Candy cane inspired red and white cupcakes with subtle peppermint flavor.
Yield: 23
Calories: 252kcal
Materials
Cupcakes:
- 1 box white cake mix (15.25 oz.)
- 1 cup water
- 3 eggs
- 1/3 cup vegetable oil
- 1 tsp. peppermint extract
- red gel food coloring
Frosting:
- 1 cup shortening
- 4 cups powdered sugar
- 8 - 11 tsp. water, milk, or heavy cream
- 1/4 tsp. peppermint extract
- 1/4 tsp. almond extract
- pinch of salt
- red gel food coloring
Instructions
Cake:
- Preheat oven to 350°. Prepare muffin pans with cupcake liners.
- Make cake mix according to box directions. (Add water, eggs, and oil.)
- Add peppermint extract to cake batter.
- Remove 1 cup cake batter and tint with red food coloring.
- Pour half remaining white cake batter evenly into liners. Spoon the red batter around edge of each liner, approx. 1/2 tablespoon. Pour 2nd half of white batter on top.
- Bake per box directions. Let cool completely before frosting.
Frosting:
- Beat shortening until smooth. Add powdered sugar and milk in batches.
- Add extracts and salt, beat until thoroughly mixed, scraping the sides.
- Divide frosting in half. Add red food coloring to one half.
- On plastic wrap, lay a strip of white frosting about 8" long. Lay a strip of red frosting right next to it. Bring ends of plastic wrap together and tie one end. Drop open end into piping bag fitted with tip. Pipe dual-colored frosting on cupcakes.
- If not planning on piping, you can still frost one half of the cupcakes white, the other half red.
Nutrition
Calories: 252kcal | Carbohydrates: 39g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 165mg | Potassium: 23mg | Fiber: 1g | Sugar: 30g | Vitamin A: 31IU | Calcium: 53mg | Iron: 1mg