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Peppermint
Cupcakes
It's Christmas anytime with these peppermint cupcakes. The peppermint candies in
here are soft, not chewy, and make a gentle cupcake. 
Items Needed:
White cake mix
Yummy Peppermint Frosting, about 1 ½ cups
1 Decorator
bag & tip #106
Red food coloring - gel
Peppermint candies
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Directions:
- Prepare cupcakes according to directions on box. But, add about 1 cup of
smashed peppermint candies to the batter. That's about 40 peppermint candies
(the round candies, not candy canes). Don't add more. The candies settle to the
bottom of the cupcakes and make it soft. 1 cup of candies is delicious. More
will make the cupcakes soggy.
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If making homemade frosting, substitute vanilla flavoring with peppermint
flavoring. If using store bought frosting, add some peppermint flavoring. Try ½
tsp. for a can of frosting and then add more if needed. It's easier to add more
than it is to take out too much.
- Use toothpicks and red food coloring to carefully draw three or four red
lines on the inside of the decorator bag. Reach down to near the tip and draw a
line outward. Then fill with white frosting. Use tip #106 to apply the frosting
to the cupcakes.
- Sprinkle tops of cupcakes with a few more crushed peppermint candies.
- Serve your peppermint cupcakes and watch the smiles appear.
Tips:
- To make full cupcakes, instead of flat ones, either use a Duncan Hines cake
mix or fill the cups more full and make 18-22 cupcakes instead of 24.
- Crush the peppermint candies by unwrapping them and then placing them in a
double layered plastic bag. Use a hammer or even a heavy glass bottle to smash
them.
- It will be easier to use two or even three bags of frosting with lines of
red food coloring, rather than to try to add too much to one bag. You don't want
to run out of food coloring and pipe out plain white frosting. Although it would
still taste just fine.
| Yummy
Peppermint Frosting |
½ butter or margarine, softened
½ cup shortening
1 tsp. peppermint flavoring
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4 cups powdered sugar
2 Tbsp.
half and half or milk |
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Cream butter and shortening. Add peppermint and mix. Add
sugar, one cup at a time and continue mixing. Scrape sides as needed. Add half
and half. The frosting should be easy to spread, and still firm so it will hold
its shape. Add more powdered sugar to thicken or more half and half to thin the
frosting—but add in very small increments.
Keep frosting refrigerated when not using. Mix
well before use because it spreads
easier when it’s
warm.
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Gourmet Cupcakes from Peppermint Cupcakes
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