Our Candy Cane Cupcakes Have Mesmerizing Sweet Swirls
Yields: 18
Prep Time: 25 mins
Total Time: 1 hour 45 mins
Ingredients
1
(15.25-oz.) box white cake mix, plus ingredients called for on box
Red gel food coloring
1 1/2 c.
(3 sticks) unsalted butter, softened
1/2 tsp.
kosher salt
3 c.
(345 g.) confectioners' sugar
2 tbsp.
heavy cream
1 tsp.
pure vanilla extract
1/2 tsp.
peppermint extract
Mini candy canes or white and red coarse peppermint sugar, for serving
Equipment Needed
A piping bag, a 1/2" plain round tip
Directions
Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 18 cups of 2 standard 12-cup muffin tins with baking cup liners. In a large bowl, prepare cake mix according to package directions. Transfer half of batter to a medium bowl. Slowly stir in food coloring until desired color is reached. Using a small cookie scoop or spoon, fill liners with alternating colors until about halfway full (3 to 4 Tbsp. each).
Bake cupcakes, rotating tins top to bottom halfway through, until a tester inserted into the center comes out clean, 18 to 20 minutes. Let cool.
Meanwhile, in a large bowl, using a handheld mixer on medium speed, beat butter and salt until creamy, about 2 minutes. Add confectioners’ sugar in 2 batches, beating well after each addition. Add cream, vanilla extract, and peppermint extract and beat on medium-high speed until light, fluffy, and smooth, about 2 minutes.
Fit piping bag with 1/2" round tip. Using a small brush or long skewer, paint 2 lines of food coloring inside of bag.
Transfer frosting to bag. Pipe frosting over cupcakes. Top each with a mini candy cane and peppermint sugar.
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