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Peppermint Twist Cupcakes

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By Betty Crocker Kitchens
Updated Aug 8, 2011
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Your holiday party planning just got easier, thanks to these marvelous minty treats!

Peppermint Twist Cupcakes

  • Prep Time 55 min
  • Total 1 hr 50 min
  • Servings 24
  • Ingredients 15
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Ingredients

Cupcakes

  • 2 3/4 cups Gold Medal™ all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 1 2/3 cups granulated sugar
  • 5 egg whites
  • 2 1/2 teaspoons vanilla
  • 1 1/4 cups milk
  • 1/4 teaspoon peppermint extract
  • Red paste food color

Peppermint Frosting

  • 5 cups powdered sugar
  • 1/2 cup butter or margarine, softened
  • 1 teaspoon peppermint extract
  • 6 to 8 tablespoons milk
  • Red liquid food color
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
  • Step 
    2
    In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended.
  • Step 
    3
    Spoon 1 1/2 cups cake batter into small bowl; stir in 1/4 teaspoon peppermint extract and paste food color to make red batter.
  • Step 
    4
    In each muffin cup, spoon about 1 tablespoon white cake batter. Top with about 1 tablespoon red batter, then another 1 tablespoon white batter. With table knife, draw an “S” in batter of each muffin cup to swirl batter.
  • Step 
    5
    Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  • Step 
    6
    In large bowl, beat powdered sugar, butter, 1 teaspoon peppermint extract and 6 tablespoons milk with electric mixer on medium speed until smooth. Beat in additional milk, 1 teaspoon at a time, until frosting is smooth and spreadable. Spread scant 2 tablespoons frosting on each cupcake. With tiny paintbrush, “paint” liquid food color in swirl pattern on frosting on each cupcake.

Nutrition

310 Calories
11g Total Fat
3g Protein
51g Total Carbohydrate
39g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
310
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
4 1/2g
21%
Trans Fat
1 1/2g
Cholesterol
10mg
4%
Sodium
160mg
7%
Potassium
55mg
2%
Total Carbohydrate
51g
17%
Dietary Fiber
0g
0%
Sugars
39g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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