Here is a really good cupcake recipe, but the original recipe name is “White Wedding Cake Cupcakes.”  By adding the peppermint extract, this  cupcake becomes an entirely different cupcake.  This is is a very moist cupcake, but also a great recipe for a regular cake.  I added red and green sprinkles on top and also in the cake batter creating a confetti cupcake inside.  You can decorate this cupcake any way you like.   Have fun with the decorating, let your imagine run free!

Happy Cupcake Baking!

Ingredients:

1 (18.25 ounce) box of white cake mix

1 cup all-purpose flour

1 cup granulated sugar

¾ teaspoon salt

1 and 1/3 cups water

2 Tablespoons vegetable oil (or canola oil)

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1 cup sour cream (room temperature)

4 large egg whites (room temperature)

 

Directions:            

1. Preheat oven to 325F.  Place cupcake liners in cupcake pans.
2. In a large bowl, whisk together cake mix, flour, sugar and salt.  Add remaining ingredients and beat with a hand mixer for 2 minutes, or until well-blended.
3. Use an ice-cream scoop to fill cupcake papers ¾ full.  Bake 18 minutes or until a toothpick inserted in the center comes out clean.  Cool and then frost with Buttercream Icing.

 

 

Buttercream Icing

Ingredients:

½ cup butter (softened)

3 and ½ cups sifted confectioner sugar

3 to 4 Tablespoons light cream or milk

1 and ½ teaspoons vanilla or clear vanilla extract

1 Tablespoon Meringue powder (optional)

Directions:

 

In a medium bowl, cream butter, then slowly add confectioner sugar with the Meringue powder alternately with the cream (or milk).  Add vanilla and peppermint extracts and whip  until fluffy and creamy.

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