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Peppermint Twist Cupcakes

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  • Prep 55 min
  • Total 1 hr 50 min
  • Servings 24
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Your holiday party planning just got easier, thanks to these marvelous minty treats!
Created Sep 9, 2011
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Ingredients

  • 2 3/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 1 2/3 cups granulated sugar
  • 5 egg whites
  • 2 1/2 teaspoons vanilla
  • 1 1/4 cups milk
  • 1/4 teaspoon peppermint extract
  • Red paste food color
  • 5 cups powdered sugar
  • 1/2 cup butter or margarine, softened
  • 1 teaspoon peppermint extract
  • 6 to 8 tablespoons milk
  • Red liquid food color

Steps

  •  
    1
    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.
  •  
    2
    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.
  •  
    3
    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.
  •  
    4
    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.
  •  
    5
    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.
  •  
    6
    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.

Nutrition Information

No nutrition information available for this recipe
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