00 0 Reviews If you like peppermint, you’ll love these pretty pink party cupcakes. And the buttercream frosting makes them extra special. 60 min Prep Time 1:35 Total Time 24 cupcakes Ingredients Cupcakes1 (15.25- to 16.5-ounce) package white cake mix with candy confetti pieces1 cup water1/3 cup vegetable oil3 large Land O Lakes® Eggs2/3 cup peppermint crunch baking chipsFrosting3/4 cup milk1/4 cup all-purpose flour1 cup Land O Lakes® Butter, softened1 cup sugar1 teaspoon vanilla1/4 teaspoon peppermint extract2 drops red food colorTopping1/4 cup peppermint crunch baking chips Directions Heat oven to 350°F. Place paper or foil baking cups into muffin pan cups. Set aside.Combine all cupcake ingredients except baking chips in bowl. Beat at low speed 2 minutes; stir in 2/3 cup baking chips.Spoon batter into prepared pans. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool completely.Combine milk and flour in 1-quart saucepan; stir with whisk until smooth. Cook over medium heat 4-5 minutes, whisking constantly, until mixture thickens and just comes to a boil. Remove from heat; cool 15 minutes.Combine all remaining frosting ingredients in bowl; beat at high speed until creamy. Continue beating, gradually adding milk mixture, 1 tablespoon at a time, until light and creamy and all sugar is dissolved. Frost or pipe frosting onto cooled cupcakes. Sprinkle each with baking chips.Cover; store refrigerated up to 2 days. Recipe Tips - To pipe frosting, fit pastry bag with large star tip. Fill pastry bag with frosting and pipe onto cupcakes. - For extra smooth buttercream frosting, be sure to whisk the flour mixture constantly so that no lumps form. - Peppermint crunch baking chips are located in the baking aisle near the chocolate chips. Nutrition Facts (1 cupcake) Calories 250 Cholesterol 45mg Carbohydrates 27g Protein 3g Fat 16g Sodium 200mg Dietary Fiber 0g Your Name: Your Email: Your Friend's Email: Page Name:
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