Peppermint Cupcake Wreath

By barbsjustagirl

Ingredients

• 1 (18.25 oz) box white cake mix
• 1 cup water
• 3 large eggs
• 1/3 cup vegetable oil
• 1-1/4 tsp. peppermint extract, divided
• Red food coloring gel
• 1-1/2 (16 ounce) containers classic white frosting
• 1/3 cup crushed peppermint candy

Details

Servings 24
Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

1. Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.

2. In a large bowl combine cake mix, 1 cup water, eggs, oil and 1/2 tsp. extract. Beat at medium speed with an electric mixer until well blended. In a medium bowl place half of batter, tint with red food coloring gel, stirring to achieve desired color. Divide untinted batter evenly among prepared muffin cups. Top evenly with tinted batter.

3. Bake for 15 minutes or until wooden pick inserted in center come out clean. Cool in pans for 10 minutes. Remove from pans, cool completely on a wire rack (about 50 minutes).

4. In a bowl combine frosting and remaining 3/4 tsp. extract, stir well. Spread frosting over cupcakes, top with peppermint candy.

5. On a round serving platter, arrange desired number of cupcakes. (Serve remaining cupcakes separately). Garnish platter with mint leaves and add a red bow for a decorative effect, if desired.