Ingredients
Directions
1. Preheat oven to 375°F. Line 36 standard (2 1/2-inch) muffin cups with paper baking cups.
2. Beat cake mix, water and peppermint extract, if desired, in large bowl with electric mixer at low speed 2 minutes. Pour half of batter into medium bowl; fold in 9 drops red food coloring. Alternate spoonfuls of white and pink batter in each prepared muffin cup, filling three-fourths full.
3. Bake 11 minutes or until cupcakes are golden brown with deep cracks on top. Cool in pans 10 minutes. Remove to wire racks; cool completely.
4. Divide whipped topping between two small bowls. Add 2 drops red food coloring to one bowl; stir gently until whipped topping is evenly colored. Frost cupcakes with pink and white whipped topping as desired.
Nutrition Information:
Calories: 68 calories, Carbohydrates: 13 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 113 mg, Fiber: 0 g
Exchanges per serving: 1 Bread/Starch.
Categories
angel food cake baked goods baking baking mix cake cooking cuisine cupcake desserts food food and drink food and drink preparation food industry food ingredients foods health muffin nutrition nutrition facts label
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