Pink Peppermint Cupcake recipe
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Ingredients
- 1 (18.25 ounce) package white cake mix 1 ⅓ cups water 3 egg whites 2 tablespoons butter, melted ½ teaspoon peppermint extract 1 dash red food coloring, or as desired 1 (16 ounce) package vanilla frosting ½ cup crushed peppermint candies
Nutrition Info
- 201.5 caloriescarbohydrate: 34.6 gcholesterol: 2.5 mgfat: 6.4 gfiber: 0.2 gprotein: 1.4 gsaturatedFat: 1.5 gservingSize: -sodium: 192.9 mgsugar: 26.9 gtransFat: : -unsaturatedFat: : -
Directions Pink Peppermint Cupcake
Directions
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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.