Emily Kinni
Hands-On Time
35 Mins
Yield
makes 24 cupcakes

How to Make It

Step 1

Beat the butter with an electric mixer on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the peppermint extract and salt, and beat until smooth, scraping down the sides of the bowl as necessary.

Step 2

Transfer ½ cup of the frosting to a small bowl and mix with the red food coloring.

Step 3

Scoop the red frosting onto one side of a pastry bag (fitted with a ½ inch tip) or a plastic bag. Spread the frosting into a strip that runs the length of the bag. Scoop remaining white frosting into bag. Cut a ½ inch opening at the tip of the plastic bag, if using. 

Step 4

Pipe the frosting onto the cupcakes, moving in a circular motion to make swirled mounds.
 

Chef's Notes

*Get the recipe for chocolate cupcakes here

Note: Cupcakes are best eaten the day they’re made, but will keep up to 2 days in an airtight container.

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Ratings & Reviews

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