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Swirled Candy Cane Cupcakes
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Prep Time:
25 minutes
Total Time:
1 hour 25 minutes
Make festive Christmas party cupcakes with Betty Crocker™ Super Moist™ cake mix and candy toppings – a sweet treat for dessert.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1 teaspoon peppermint extract
  • 1 teaspoon red paste food color
  • 2 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 1 cup crushed hard peppermint candies (about 30)
Instructions:
  • Preheat oven to 350°F and line 24 regular-size muffin cups with paper baking cups.
  • In a large bowl, use an electric mixer on low speed to combine cake mix, water, oil, egg whites, and peppermint extract for 30 seconds. Increase speed to medium and beat for 2 minutes, scraping the bowl occasionally. Divide the batter in half. Mix food color into one portion until the color is uniform. Place 2 tablespoons of red batter followed by 2 tablespoons of white batter into each muffin cup. Swirl the white batter through the red batter with a knife for a marbled design.
  • Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then remove from pans and transfer to cooling racks. Cool completely, approximately 30 minutes.
  • Spread a generous amount of frosting on the cupcakes and sprinkle each with crushed peppermint candies.

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