Candy Cane Cupcakes Swirled (Print-Friendly Version)

Fluffy cupcakes feature vibrant red swirls with light peppermint-infused frosting and festive toppings.

# What You'll Need:

→ Cake Batter

01 - White cake mix, prepared as per package instructions
02 - Red gel food coloring, quantity as needed to achieve vibrant red tint

→ Frosting

03 - Unsalted butter, softened
04 - Kosher salt, a pinch
05 - Confectioners’ sugar, sifted for smooth texture
06 - Heavy cream
07 - Pure vanilla extract
08 - Peppermint extract
09 - Red gel food coloring for piping bag decoration

→ Garnish

10 - Mini candy canes
11 - Red and white coarse peppermint sugar

# How to Make It:

01 - Position oven racks in upper and lower thirds and preheat oven to 175°C. Line 18 cupcake cups in two standard 12-cup muffin tins with baking liners for easy removal.
02 - Mix the white cake mix according to package directions. Transfer half of the batter into a separate bowl and gently stir in red gel food coloring until a vibrant red is achieved, taking care not to overmix.
03 - Using a small scoop or spoon, alternate spooning red and white batter into liners until each is approximately half full, creating a swirl effect.
04 - Bake cupcakes for 18 to 20 minutes, rotating pans halfway to ensure even cooking. Confirm doneness with a toothpick test. Allow cupcakes to cool completely on wire racks before frosting.
05 - Beat softened butter and kosher salt on medium speed until creamy, about 2 minutes. Gradually add confectioners’ sugar in two additions, mixing thoroughly to avoid graininess. Incorporate heavy cream, vanilla, and peppermint extracts. Continue beating at medium-high speed for 2 minutes until frosting is light, fluffy, and smooth.
06 - Using a small brush or skewer, paint two thin stripes of red gel food coloring inside a piping bag fitted with a half-inch round tip to produce candy cane stripes upon piping.
07 - Fill the decorated piping bag with frosting and pipe generous swirls atop each cupcake. Finish with mini candy canes or sprinkle with red and white peppermint sugar for festive texture.

# Additional Tips:

01 - Ensure peppermint extract is measured precisely to avoid overpowering medicinal flavor. The swirling technique on batter and piping bag is crucial for authentic candy cane appearance.
02 - Cupcakes freeze well unfrosted; frost after thawing for optimal texture.

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