In-A-Hurry Candy Cane Cupcakes
photo by Health-Minded Chef
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
12 cupcakes
- Serves:
- 12
ingredients
- 517.37 g box white cake mix
- 236.59 ml water
- 2 eggs
- 118.29 ml canola oil
- 4.92 ml peppermint extract
- 5 candy canes (finely crushed)
- 450 g can vanilla frosting
directions
- Preheat oven to 350°F.
- Grind candy canes in your coffee grinder attachment of your food processor or in a really clean coffee grinder (especially good if you have never used this to grind coffee beans!).
- Beat eggs, oil, water, and vanilla extract until smooth.
- 4Stir in dry cake mix and 1/3 cup of powdered candy cane.
- Mix well.
- Pour into greased or papered cupcake tins.
- Bake for 15 - 20 minutes at 350°F (until fork comes out clean when inserted into center of cupcake).
- Let cool completely.
- Frost with white icing.
- Sprinkle remaining candy cane mixture on top of icing (color will change once set).
- 1Store in an airtight container.
- Enjoy!
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