SWIRLED CANDY CANE CUPCAKES

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Swirled Candy Cane Cupcakes image

Enjoy your Christmas party with these delicious cupcakes made Betty Crocker® SuperMoist® cake mix and topped with candies - perfect for dessert.

Provided by @MakeItYours

Number Of Ingredients 6

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)

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.

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