Peppermint Candy Cupcake How-To

These peppermint swirl cupcakes are the perfect minty sweet treat to give to friends. Made with storebought cake and icing, these are simple to create and a stress free baking project for the busy holiday season.

In stock
SKU
peppermint-wheel-cupcakes

INSTRUCTIONS

STEP 1: BAKE AND ICE CUPCAKES

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).

Place one tub of frosting in a microwave safe bowl. Heat for 10 seconds and stir and then heat again for 10 more seconds. Your icing should look like a thinned glaze at this point. Stir in 1/4 tsp of peppermint flavoring (or more if you like it really minty!). Spoon glaze on top of each cupcake and use your spoon to spread the icing to the edges. Tap the cupcake on the counter to help the glaze settle and look flat. (Your bowl of glaze will start to cool as you work, so just reheat briefly and restir as necessary before continuing). Place your iced cupcakes in the fridge until the icing is very firm, 30 minutes or so.

STEP 2: MAKE THE FONDANT PEPPERMINT STRIPES

On a surface covered with powdered sugar, roll out a small portion of red fondant about 1/8" thick. Use the " football cutter to cut out the pointy oval shape. Shift the cutter slightly and cut off 1/3 of the oval to make a swoosh shape. Make 5 or 6 of these for each cupcake. 


Remove your chilled cupcakes from the fridge and position the swooshes on top, lightly pressing them into the icing to adhere. (If for any reason they don't stick, you can dab a little water on the back of the fondant pieces to help them stick). Use a craft knife or small scissors to trim the overhang. Place the cupcakes back in the fridge until very chilled again so that wrapping them will be easier.

Wrapped Peppermint Candy Christmas Cupcake How-To

STEP 3: WRAP IN CELLOPHANE

Trim the sealed end of the cellophane bag. Center a cupcake inside and pinch each side. Tightly wrap with a twist tie. Trim the two sides to match if they aren't the same length. Store them in the fridge if serving later.

Wrapped Peppermint Candy Christmas Cupcake How-To

Peppermint Candy Christmas Cupcake How-To

Wrapped Peppermint Candy Christmas Cupcake How-To


Grouped product items
Product Name Qty
1 Chocolate Box Mix
(2) 16 oz. tubs store bought vanilla icing
Crème De Menthe Baking Flavoring Oil -1 Dram
$2.95
Fat Daddio's Red Rolled Fondant Icing - 8oz
$4.95
Football Cutter Set
$14.95
Medium Gusseted Cello Treat Bags - Set of 24
$3.95
Red Polka Dot Pre-Cut Twist Ties-Set of 30
$1.99
5$ Shipping above 50$ total
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