Makes 18 standard cupcakes and 18 mini
1 (18.25-ounce) box white
1/4 cup finely ground
2 (16-ounce) containers
2 teaspoons peppermint
Red food coloring†
White sanding sugar
Preheat oven to 350°. Line 18 standard muffin pans and 18 mini muffin
pans with paper liners; set aside. Prepare cake mix according to package
directions, adding peppermints to batter. Bake mini cupcakes for 10 minutes, or
until lightly browned. Bake standard cupcakes for 18 minutes, or until lightly
browned. Let cool in pans for 5 minutes. Remove from pans, and let cool
completely on a wire rack.
In a medium bowl, combine frosting and peppermint extract; stir well.
Insert desired piping tip into a pastry bag. Using a small, clean paintbrush,
paint 3 thin stripes of red food coloring inside pastry bag. Add frosting to
prepared bag; pipe frosting onto cupcakes. Sprinkle with sanding sugar.
*We tested with
Pillsbury Moist Supreme Classic White Cake Mix.
†We tested with Wilton Red Red Icing Color.