Peppermint Twist Cupcakes Food

PEPPERMINT TWIST CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended.
• Spoon 1 1/2 cups cake batter into small bowl; stir in 1/4 teaspoon peppermint extract and paste food color to make red batter.
• In each muffin cup, spoon about 1 tablespoon white cake batter. Top with about 1 tablespoon red batter, then another 1 tablespoon white batter. With table knife, draw an "S" in batter of each muffin cup to swirl batter.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• In large bowl, beat powdered sugar, butter, 1 teaspoon peppermint extract and 6 tablespoons milk with electric mixer on medium speed until smooth. Beat in additional milk, 1 teaspoon at a time, until frosting is smooth and spreadable. Spread scant 2 tablespoons frosting on each cupcake. With tiny paintbrush, "paint" liquid food color in swirl pattern on frosting on each cupcake.

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 MOCHA CUPCAKES

Steps:

• Preheat oven to 350.
• Line or grease and flour 6 wells in a cupcake pan.
• In a large bowl, cream the butter and sugar.
• Add the egg and vanilla, mix thoroughly.
• mix together the cocoa powder, espresso powder and milk in a small bowl or measuring cup and set aside.
• Add flour, baking powder and salt to the butter mixture.
• Add the milk mixture to the rest of the batter and beat until well combined.
• Fill each well 2/3 of the way full.
• Bake 12-15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs.
• Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing with peppermint cream cheese frosting.
• Ice, then sprinkle.
• For Frosting:.
• In a large bowl, beat together all ingredients until well blended.
• Frost on cooled cupcakes or cake.