Pretty-in-Pink Peppermint Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 30 cupcakes
1 package (18-1/4 ounce) white cake mix
1-1/3 cups water
3 egg whites
2 tablespoons vegetable oil or melted butter
1/2 teaspoon peppermint extract
3 to 4 drops red liquid food coloring or 1/4 teaspoon gel food coloring
1 container (16 ounces) prepared vanilla frosting
1/2 cup crushed peppermint candies (about 16 candies)
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups.
2. Beat cake mix, water, egg whites, oil, peppermint extract and food coloring in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes.
3. Spoon batter into prepared muffin cups, filling three-fourths full. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw at room temperature before frosting.)
4. Spread frosting over cooled cupcakes; sprinkle with crushed candies. Store at room temperature up to 24 hours or cover and refrigerate up to 3 days before serving.