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Peppermint Double Candy Cane Cupcakes

Idea gallery #1227
Peppermint Double Candy Cane Cupcakes
Ingredients and Supplies
1 package white cake mix batter
1 tablespoon peppermint extract
red food color
buttercream icing with peppermint extract
white candy coating
red striped chocolate transfer sheet
peppermint chips
red striped baking cups
large round open tip
  • alt images
Line cupcake pans with red and white striped baking cups. Mix up white cake batter and set aside 1/2 cup. Color the set aside part with red food coloring. Add peppermint extract to the white cake mix batter. Fill cupcake pans with white batter and add a 1/2 teaspoon of the red batter in each cupcake. Swirl using a skewer or cake tester. Bake according to mix instructions and cool completely. Free-handedly pipe candy canes using white candy coating on the textured side of the red striped transfer sheet. Allow to set up for 15 minutes. Add 2 teaspoons peppermint extract to 3 cups of buttercream icing. Pipe buttercream icing onto cupcake with a #2A tip. Roll the sides in peppermint chips. Remove piped candy canes from transfer sheet and place 2 on each cupcake.
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