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We’re so happy every year when delicious little peppermint candies start appearing around the Christmas season. They fill bowls and stockings, and eventually our pockets because we partake in their yumminess whenever we get a chance. So, it’s only fitting that they would be the perfect inspiration for a cupcake. Round, bite size, adorable and minty, these Peppermint Candy Cupcakes are the perfect take home treat to pass along the Christmas cheer.
YOU WILL NEED:
1 Box Cake Mix
2 Tubs Vanilla Store Bought Frosting
Peppermint Oil Flavoring
Football Shaped Cutter Set
Use the box mix to prepare the cake mix. Fill the cupcake liners about 1/3 full so that when they are fully baked, they are lower than the top of the liner. Let them cool completely. (Every mix and oven are different so it might be a good idea to test bake one cupcake to know exactly how much batter to put in the liners).
Next, place one tub of frosting in a bowl and microwave for 10 seconds. Remove and stir and then microwave again for 10 seconds or until the icing is the consistency of a thick glaze. Stir in a few drops of peppermint (the amount depends on what brand you use so make it as pepperminty as you like it!).
Next, use a spoon to dollop glaze on top of each cupcake and then spread it to the edges of the cupcake. Drop the cupcake a few times to help the glaze spread if necessary. Reheat and stir the glaze occasionally if it starts to thicken. Repeat this process with the remaining icing and cupcakes. When they are all covered completely, place them in the fridge for about 1/2 hour or until the tops are firm.On a surface covered lightly with powdered sugar, roll out a small portion of fondant about 1/8″ thick. Use the football cutter to cut out a pointy oval shape. Shift the cutter slightly and cut off a third of the shape to create a swish. Make 5 or 6 per cupcake. (These don’t have to all be perfect. It’s fine to vary them a bit, which give the cupcakes character) Place the swish shapes on each cupcake, making sure they meet in the middle. Use a craft knife to trim the overhang off of each cupcake. Place all the cupcakes back in the fridge and let them become firm again before placing inside the cellophane bags.Trim the closed end of the cellophane bag and then carefully center one cupcake inside. Pinch either side of the bag and use a twist tie to secure the sides. If not serving right away, the cupcakes can be stored in the fridge for a day so that they remain firm.