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Swirled Candy Cane Cupcakes

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Swirled Candy Cane Cupcakes
  • Prep Time 25 min
  • Total Time 1 hr 25 min
  • Servings 24
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Enjoy your Christmas party with these delicious cupcakes made Betty Crocker® SuperMoist® cake mix and topped with candies – perfect for dessert.

Ingredients

1
box (1 lb 2.25 oz) Betty Crocker™ SuperMoist™ 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
containers (12 oz each) fluffy white whipped frosting
1
cup crushed hard peppermint candies (about 30)

Directions

  • 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2 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.
  • 3 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.
  • 4 Frost cupcakes with frosting. Top each with crushed peppermint candies.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
251
Daily Value
Total Fat
11g
0%
(
Saturated Fat
25g
0%
)
Sodium
346mg
0%
Total Carbohydrate
35g
0%
(
Dietary Fiber
1/2g
0%
)
Protein
1 1/2g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 2 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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