Vanilla Peppermint Cupcakes
Vanilla Peppermint Cupcakes might be just the American recipe you are searching for. One portion of this dish contains roughly 2g of protein, 16g of fat, and a total of 337 calories. For 38 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. 4263 people found this recipe to be delicious and satisfying. A mixture of vanilla cake mix, candy canes, peppermint extract, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Tidy Mom. Christmas will be even more special with this recipe. Several people really liked this dessert. From preparation to the plate, this recipe takes roughly 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 10%, which is rather bad. If you like this recipe, you might also like recipes such as Mini Vanilla Cupcakes with Peppermint Buttercream, Chocolate peppermint cupcakes with fudgy peppermint frosting, and Mini Vanilla Bean Cupcakes with Vanilla Buttercream Frosting.
Servings: 24
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1/2 cup butter, melted
crushed candy canes
3 Large Eggs
1/2-3/4 cup heavy whipping cream
1 teaspoon peppermint extract
6 cups Powdered Sugar
1 cup shortening
1 box mix Duncan Hines French Vanilla Cake Mix
2 teaspoon clear vanilla extract
1 cup of water
Equipment:
muffin liners
hand mixer
muffin tray
bowl
oven
Cooking instruction summary:
Heat oven to 350° and line muffin pan with cupcake liners.
In a large bowl, combine cake mix, eggs, butter, water and extract using an electric mixer on low for one minute, then mix on high for one minute.
Divide batter evenly into cupcake liners, filling each two thirds full.
Bake for 20 minutes and cool completely before frosting.
Cream shortening and extracts in mixer for for 5-8 minutes on medium speed.
Add powder sugar, one cup at a time. Slowly add in cream to desired consistency. More cream for a creamier frosting and less cream for a more still frosting (I prefer more still when I'm using it to pipe/decorate). Add just a little pink get food color, if desired, and whip until the color is well incorporated.
To finish, scoop into a pastry bag fitted with a tip (Ateco No. 809 or Jumbo French Decorating Tip), pipe frosting on each cupcake: Garnish with a sprinkle of crushed candy canes..
Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.
Step by step:
1. Heat oven to 350° and line muffin pan with cupcake liners.In a large bowl, combine cake mix, eggs, butter, water and extract using an electric mixer on low for one minute, then mix on high for one minute.Divide batter evenly into cupcake liners, filling each two thirds full.
2. Bake for 20 minutes and cool completely before frosting.Cream shortening and extracts in mixer for for 5-8 minutes on medium speed.
3. Add powder sugar, one cup at a time. Slowly add in cream to desired consistency. More cream for a creamier frosting and less cream for a more still frosting (I prefer more still when I'm using it to pipe/decorate).
Add just a little pink get food color, if desired, and whip until the color is well incorporated.To finish, scoop into a pastry bag fitted with a tip (Ateco No. 809 or Jumbo French Decorating Tip), pipe frosting on each cupcake
1. Garnish with a sprinkle of crushed candy canes..Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.
Nutrition Information:
covered percent of daily need
