FREE: Swirled Candy Cane Cupcakes

The listing, Swirled Candy Cane Cupcakes has ended.

Swirled Candy Cane Cupcakes

Ingredients
1 box (1 lb 2.25 oz) 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)


Method
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.