Peppermint Swirl Cupcakes

1. STEP 1

   Heat oven to 350ºF. Place paper baking cups into 12 muffin pan cups; set aside.

2. STEP 2

   Combine flour, cocoa, baking powder and baking soda in bowl; set aside.

3. STEP 3

   Combine 3/4 cup sugar, 1/3 cup butter and 1/4 teaspoon salt in bowl; beat at medium speed until creamy. Add 1 egg and 1/2 teaspoon peppermint flavoring; continue beating until well mixed. Add flour mixture alternately with buttermilk, beating at low speed after each addition until well mixed.

4. STEP 4

   Divide batter evenly among muffin pan cups. Bake 16-18 minutes or until toothpick inserted in center comes out clean. Cool completely.

5. STEP 5

   Heat water in saucepan until it comes to gentle boil.

6. STEP 6

   Place egg whites and sugar in bowl; place bowl over saucepan with gently boiling water. Cook, stirring often, until mixture reaches 165ºF. Remove from heat. Add 1/2 teaspoon salt; beat 5-8 minutes with heavy-duty stand mixer fitted with paddle attachment until stiff peaks form.

7. STEP 7

   Add butter, a few pieces at a time, beating well after each addition (mixture may look curdled); continue beating until fluffy. Add 1/2 teaspoon peppermint flavoring; beat until mixture is smooth.

8. STEP 8

   Remove 1/2 cup frosting to another bowl; stir in red food color. Spread 4 to 5 stripes red frosting inside large pastry bag, fitted with large round or open star tip, using table knife. Spoon in white frosting. Pipe frosting onto cupcakes.

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