Ok so I’m just going to preface this with the fact that I am by no means a baker… It would be a lot less of a stretch to say I’m a cook, but I have been known to get a lil fill happy with my cupcakes and have something that can only be described as the cake version of a muffin top . So, in order to do these delicious cakes justice, you can thank Jenny from http://www.jennymeyerson.com for the lovely picture. And after that extraordinarily long introduction, here goes.
Kelly’s (semi)Homemade Chocolate Peppermint Cupcakes
1 Duncan Hines chocolate cake mix
3 large eggs
1 Cup of water
1/3 Cup of Vegetable Oil
2 1/2 Cups of powdered sugar
1/4 Cup of softened butter
3 Tablespoons of milk
1/2 Teaspoon of Peppermint extract
7-8 Candy Canes
Directions : Cake
- If you’re using a metal or glass pan; preheat your oven to 350º, or if you’re using a coated/ dark pan preheat your oven to 325º.
- Grease 2 muffin pans using your favorite cooking spray, just in case of a cake-splosion.
- Place baking cups into the muffin tin, you should have about 24 of them.
- Crack your eggs into a small bowl, then mix them for about 30 seconds to a minute. This should help make your cake more fluffy.
- Blend the mix, water, oil, and eggs in a large bowl at a low speed till moistened, the beat at a medium speed for around 2 minutes.
- Pour your batter evenly into the cupcake pans and bake IMMEDIATELY.
- Bake the cupcakes for about 20 minutes. When finished set them out and let them cool for at least 15 minutes before you frost.
- Mix the powdered sugar, milk, butter, and peppermint extract till it reaches a creamy, frosting consistency.
- Remove the candy canes from their wrapper and then place them in a Ziplock bag. Make sure the bag is zipped.
- With a rolling pin, crush the candy canes till each piece is no bigger than 1cm.
- When the cupcakes are completely cool, spread the frosting evenly across all 24 cupcakes (so no one gets gipped).
- Sprinkle the crushed peppermint across the cupcakes, and enjoy!
Happy Holidays and Merry Christmas