Peppermint Swirl Cupcakes Recipes

Steps:

• Place the candy canes in a food processor or blender and grind to a fine powder.
• Line two muffin pans (12 cups each) with cupcake liners and preheat oven to 350 degrees.
• Blend dry cake mix, water, oil, eggs, and peppermint extract in a mixing bowl at low speed for 30 seconds, beat at medium speed for 2 minutes. Fold in 1/4 cup of the candy cane powder, reserving the rest.
• Divide batter among muffin pans and bake for 20 minutes, or until a toothpick comes out clean after stuck into the center.
• Once cupcakes are removed from oven cool them completely.
• While cupcakes are cooling, stir remaining candy cane powder into the vanilla frosting.
• Frost cooled cupcakes and enjoy, or store in an airtight container.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended.
• Spoon 1 1/2 cups cake batter into small bowl; stir in 1/4 teaspoon peppermint extract and paste food color to make red batter.
• In each muffin cup, spoon about 1 tablespoon white cake batter. Top with about 1 tablespoon red batter, then another 1 tablespoon white batter. With table knife, draw an "S" in batter of each muffin cup to swirl batter.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• In large bowl, beat powdered sugar, butter, 1 teaspoon peppermint extract and 6 tablespoons milk with electric mixer on medium speed until smooth. Beat in additional milk, 1 teaspoon at a time, until frosting is smooth and spreadable. Spread scant 2 tablespoons frosting on each cupcake. With tiny paintbrush, "paint" liquid food color in swirl pattern on frosting on each cupcake.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• 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.
• 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.
• Frost cupcakes with frosting. Top each with crushed peppermint candies.

Steps:

• preheat oven to 180 degrees celcius
• melt butter in small saucepan over low heat until almost all of the butter is melted. take off heat and allow the rest of the butter to melt in radiant heat. cool for 5 minute.
• whisk eggs and milk in a medium bowl until well combined and frothy. add butter. whisk well.
• combine flour and sugar in a large bowl and make a well in the centre. add egg mixture. mix until very well combined and smooth so there is no flour/sugar lumps
• wash medium egg bowl well and dry.
• pour 1/4 to 1/3 of the batter into the medium bowl and add peppermint essence and green food dye. mix well.
• spray 12 hole cupcake tin with a little cooking oil or put cases in the tin.
• spoon plain batter into cupcake tins or cases. spoon even amounts of peppermint batter into cases on top of plain batter.
• use a skewer to gently mix the peppermint and the plain batter. DO NOT OVER MIX!
• bake for 12 -15 minutes or until cupcakes have risen and plain parts are a light golden brown
• leave cupcakes to cool then turn out on a wire rack. top with whatever you want.
• relax and enjoy!

Steps:

• Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with electric mixer on medium speed, or mix with spoon. Stir in flour. Divide dough in half. Stir peppermint extract and food color into one half of dough. Divide each color of dough in half.
• Shape each piece of dough on generously floured surface into rope, 12 inches long. Place 2 ropes, 1 red and 1 white, side by side. Twist ropes. Repeat with remaining 2 pieces of dough.
• Cut twisted ropes into 1/2-inch pieces; shape each into ball. Place about 1 inch apart on ungreased cookie sheet. Flatten to about 1/4-inch thickness with greased bottom of glass dipped in granulated sugar.
• Bake cookies 7 to 9 minutes or until set. Remove from cookie sheet to wire rack; cool.