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Peppermint Twist Cupcakes

  • Prep 55 min
  • Total 1 hr 50 min
  • Servings 24

Your holiday party planning just got easier, thanks to these marvelous minty treats! MORE + LESS -

Ingredients

Cupcakes

2 3/4
cups Gold Medal™ 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

Peppermint Frosting

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

Hide Images
  • 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.

Expert Tips

  • For an easy decoration, sprinkle tops of cupcakes with crushed peppermint candies.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cupcake
Calories
310
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
4 1/2g
21%
Trans Fat
1 1/2g
Cholesterol
10mg
4%
Sodium
160mg
7%
Potassium
55mg
2%
Total Carbohydrate
51g
17%
Dietary Fiber
0g
0%
Sugars
39g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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