We loved these! All I could really find to use in place of candy canes were Altoid mints crushed finely in my food processor. It worked well; it made the cupcakes and frosting very minty and refreshing! I used my own homemade buttercream frosting with the peppermint powder folded in. I had lots of peppermint hard candy so I used those instead of candy canes to make these cupcakes. They were so good! The entire family enjoyed them. Can't wait for the holiday sales. Looks like we'll be buying lots of candy canes this year!
Holiday Peppermint Cake
Prep Time: 10 minutes Cook Time: 20-25 minutes INGREDIENTS For the cake: 1 box (15.25 oz.) white cake mix ½ cup water 3 large eggs ¼ cup vegetable oil ½ cup Torani Peppermint Flavoring Syrup For the frosting: ½ cup (1 stick) real butter, softened 3¾ cups powdered sugar 3-4 tbsp. milk or water 2 tsp. pure peppermint extract Additional ingredients: Crushed peppermint candy canes INSTRUCTIONS For the cake:
Preheat oven to 350°F. Grease and flour two 9-inch cake pans; set aside.
Place the dry cake mix in a large mixing bowl. Add water, vegetable oil, eggs, and Torani Peppermint Syrup. Mix until well combined. Pour into prepared pans.
Bake 20-25 minutes until cake tester comes out clean.
For the frosting:
Place all ingredients in a large mixing bowl, using 3 tbsp. milk or water.
With an electric mixer, beat the ingredients on medium speed until well combined and fluffy. Only add the additional tablespoon of milk or water if frosting seems too thick.