How to Make Pink Pineapples Costa Rica

Pink Peppermint Cupcake

Each one takes up to 24 months to produce.

Recipe Summary Pink Peppermint Cupcake

This is a great recipe for Christmas-time and is sweet with candy.

Ingredients | Pink Pineapples Costa Rica

1 (18.25 ounce) package white cake mix

1 ⅓ cups water

3 egg whites

2 tablespoons butter, melted

½ teaspoon peppermint extract

1 dash red food coloring, or as desired (Optional)

1 (16 ounce) package vanilla frosting

½ cup crushed peppermint candies

Directions

Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper or aluminum foil liners.

Beat cake mix, water, egg whites, butter, peppermint extract, and food coloring together in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and continue to beat until smooth, scraping down sides as needed, about 2 minutes. Spoon batter into prepared muffin cups, filling about 3/4-full.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Rotate tins halfway through the baking process to promote even baking. Transfer cupcakes to a wire rack to cool completely.

Frost cupcakes with vanilla frosting and top with crushed candies.

Info | Pink Pineapples Costa Rica

prep: 10 mins cook: 20 mins additional: 30 mins total: 1 hr Servings: 24 Yield: 24 cupcakes

TAG : Pink Peppermint Cupcake

Desserts, Cakes, Cupcake Recipes, Holiday,