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Peppermint Twist Cupcakes
Peppermint Twist Cupcakes
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Prep Time:
55 minutes
Total Time:
1 hour 50 minutes
Elevate your holiday party with these irresistible minty delights!
Ingredients:
  • 2 3/4 cups Gold Medal™ all-purpose flour
  • 3 teaspoons baking powder
  • 3/4 cup shortening
  • 1 2/3 cups granulated sugar
  • 5 egg whites
  • 2 1/2 teaspoons vanilla
  • 1 1/4 cups milk
  • 1/4 teaspoon peppermint extract
  • Red paste food color
  • 5 cups powdered sugar
  • 1/2 cup butter or margarine, softened
  • 1 teaspoon peppermint extract
  • 6 to 8 tablespoons milk
  • Red liquid food color
Instructions:
  • Preheat the oven to 350°F and line 24 regular-size muffin cups with paper baking cups. In a medium bowl, combine the flour, baking powder, and salt; set aside.
  • In a large bowl, use an electric mixer on medium speed to beat shortening for 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating well after each addition and scraping the bowl occasionally. Beat for an additional 2 minutes. Add egg whites one at a time, beating well after each addition. Mix in vanilla. On low speed, alternate adding flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating until just blended.
  • Transfer 1 1/2 cups of cake batter into a small bowl. Mix in 1/4 teaspoon of peppermint extract and paste food color to achieve a vibrant red batter.
  • Add 1 tablespoon of white cake batter to each muffin cup followed by 1 tablespoon of red batter, and finish with another 1 tablespoon of white batter. Use a table knife to create an "S" shape in each cup to swirl the batter.
  • Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes, then remove cupcakes from pans and place them on cooling racks to cool completely, about 30 minutes.
  • In a large bowl, use an electric mixer to beat together powdered sugar, butter, 1 teaspoon of peppermint extract, and 6 tablespoons of milk until smooth. Add more milk, 1 teaspoon at a time, until the frosting reaches a smooth and spreadable consistency. Spread a generous layer of frosting (scant 2 tablespoons) on each cupcake, then create a swirl pattern on the frosting using liquid food color and a small paintbrush.

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