Swirled Candy Cane Cupcakes

Steps

• 1

  Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• 2

  In large bowl, beat cake mix, water, oil, egg whites and peppermint extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter in half. To 1 portion, add food color; stir until uniform in color. In each muffin cup, place 2 tablespoons red batter; top with 2 tablespoons white batter. Swirl white batter through red batter with knife for marbled design.
• 3

  Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• 4

  Frost cupcakes with frosting. Top each with crushed peppermint candies.