Chocolate Peppermint Cupcake
350°F
Temperature
Temp
What you'll need
Paterson Paper 2X1.25X4.5 Baking Cup (00256727)
Dawn Exceptional® Baker’s Request™ Devil’s Food Cake Mix (00495128)
Water
Bakery Essentials Soybean Vegetable Oil (02505321)
DDA Peppermint Flavoring (00862757)
Dawn Exceptional® White Buttercreme Style Icing (02434356)
Dawn Exceptional® Red Buttercreme Style Icing (02439984)
Kerry Kings Blingz Grande Pearl Sprinkles (02388628)
Peppermint Candy
Directions
Working Method
Mix cake according to manufacturer’s instructions. Into a conventional cupcake pan, place paper liners then use a #16 blue scoop to deposit 1.5oz batter into each cavity. Bake at 350F until cupcakes spring back lightly when touched. Let cool completely and depan. Mix peppermint extract or flavoring with white buttercream. Fill half of the piping bag with Red buttercreme, and up the other side with prepared white buttercreme. Pipe a swirl design and garnish with pearl sprinkles and peppermint candies.
Load More Reviews
Chocolate Peppermint Cupcake
You’ll love these recipes too
Do you like this recipe?
Tell other bakers what you thought.
I would like to receive email communications from Dawn Foods.
Rating is required
First Name is required
Last Name is required
Email is required
Email is invalid
Comments are required
SUBMIT RATING
Thank you
Your comments are very important to us! Your submitted information of this recipe will be reviewed and if accepted, will be published in the near future.
BACK TO RECIPE
An error occurred. Please try again.
Close
 | © 2018 Dawn Food Products, Inc. Unless noted otherwise, all trademarks and other intellectual property on this site are owned by Dawn Food Products, Inc., Jackson, MI, USA |
© 2020 Dawn Food Products, Inc.
Our Insights to Your Inbox
Stay Informed
Access our industry research, consumer trends, and business tips, without leaving your inbox