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| Pink Peppermint Cupcake |
"This is a great recipe for Christmas-time and is sweet with candy."
Ingredients :
- 1 (18.25 ounce) package white cake mix
- 1 1/3 cups water
- 3 egg whites
- 2 tablespoons butter, melted
- 1/2 teaspoon peppermint extract
- 1 dash red food coloring, or as desired (optional)
- 1 (16 ounce) package vanilla frosting
- 1/2 cup crushed peppermint candies
Instructions :
| Prep : 10M | Cook : 24M | Ready in : 1H |
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- Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper or aluminum foil liners.
- Beat cake mix, water, egg whites, butter, peppermint extract, and food coloring together in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and continue to beat until smooth, scraping down sides as needed, about 2 minutes. Spoon batter into prepared muffin cups, filling about 3/4-full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Rotate tins halfway through the baking process to promote even baking. Transfer cupcakes to a wire rack to cool completely.
- Frost cupcakes with vanilla frosting and top with crushed candies.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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