Peppermint Swirl Cupcakes Food

PEPPERMINT CUPCAKES

Steps:

• Place the candy canes in a food processor or blender and grind to a fine powder.
• Line two muffin pans (12 cups each) with cupcake liners and preheat oven to 350 degrees.
• Blend dry cake mix, water, oil, eggs, and peppermint extract in a mixing bowl at low speed for 30 seconds, beat at medium speed for 2 minutes. Fold in 1/4 cup of the candy cane powder, reserving the rest.
• Divide batter among muffin pans and bake for 20 minutes, or until a toothpick comes out clean after stuck into the center.
• Once cupcakes are removed from oven cool them completely.
• While cupcakes are cooling, stir remaining candy cane powder into the vanilla frosting.
• Frost cooled cupcakes and enjoy, or store in an airtight container.

PEPPERMINT SWIRLS

Steps:

• Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with electric mixer on medium speed, or mix with spoon. Stir in flour. Divide dough in half. Stir peppermint extract and food color into one half of dough. Divide each color of dough in half.
• Shape each piece of dough on generously floured surface into rope, 12 inches long. Place 2 ropes, 1 red and 1 white, side by side. Twist ropes. Repeat with remaining 2 pieces of dough.
• Cut twisted ropes into 1/2-inch pieces; shape each into ball. Place about 1 inch apart on ungreased cookie sheet. Flatten to about 1/4-inch thickness with greased bottom of glass dipped in granulated sugar.
• Bake cookies 7 to 9 minutes or until set. Remove from cookie sheet to wire rack; cool.

PEPPERMINT SWIRL CUPCAKES

Steps:

• preheat oven to 180 degrees celcius
• melt butter in small saucepan over low heat until almost all of the butter is melted. take off heat and allow the rest of the butter to melt in radiant heat. cool for 5 minute.
• whisk eggs and milk in a medium bowl until well combined and frothy. add butter. whisk well.
• combine flour and sugar in a large bowl and make a well in the centre. add egg mixture. mix until very well combined and smooth so there is no flour/sugar lumps
• wash medium egg bowl well and dry.
• pour 1/4 to 1/3 of the batter into the medium bowl and add peppermint essence and green food dye. mix well.
• spray 12 hole cupcake tin with a little cooking oil or put cases in the tin.
• spoon plain batter into cupcake tins or cases. spoon even amounts of peppermint batter into cases on top of plain batter.
• use a skewer to gently mix the peppermint and the plain batter. DO NOT OVER MIX!
• bake for 12 -15 minutes or until cupcakes have risen and plain parts are a light golden brown
• leave cupcakes to cool then turn out on a wire rack. top with whatever you want.
• relax and enjoy!