Not only do these Candy Cane cupcakes make the perfect decoration, but they make a pretty delicious dessert as well. Don’t forget to set them out on your Christmas table.

Candy Cane Cupcakes

Ingredients

1 box of white cake mix (roughly 18 oz.)
Water, vegetable oil, egg whites, etc. (ingredients called for on cake mix box)
1 teaspoon peppermint extract
1 teaspoon red paste food color
2 containers (12 oz. each) of fluffy white whipped frosting
1 cup crushed peppermint candy canes

Directions

• Heat oven to 350 degrees F and place paper baking cups in 24 regular-size muffin pan cups.
• In large bowl, blend the cake mix, water, oil, egg whites and peppermint extract, and divide the batter in half. Stir in food color to the first portion until it is red. In each muffin cup, place 2 tablespoons red batter; top with 2 tablespoons white batter. Swirl the batters together with a knife for an aesthetically pleasing marble look.
• Bake for 19 minutes and cool for 10 minutes, then remove cupcakes from the pans and cool completely for about 20 minutes.
• Frost cupcakes and top each with crushed peppermint candies. Enjoy!