Team Hochstrasser: Candy Cane Cupcakes

With just a few days until Christmas I thought I'd better hurry up and get this on the blog. Candy Cane Cupcakes! Yum!

"A well balanced diet is a CUPCAKE in each Hand." Amen.

Candy Cane Cupcakes

Devil’s Food Cake Box Mix

1 Boxes of Candy Canes

1 Bag “Hershey’s” peppermint Kisses (use about half)

Peppermint Extract

1 Large Tub Cool-Whip

1 Recipe Chocolate Frosting

1 Recipe Pink Peppermint Icing

Holiday Sprinkles

Prepare Cake Mix as directed.

Add crushed Kisses.

Pour into baking tins. I like to use my ICE CREAM SCOOP. It works quite well!
Bake.
Prepare chocolate frosting and pipe into cupcakes. Be generous. ;) Optional: Use apple corer or serrated knife on top of cooled cupcake to create opening to fill.

Chocolate Frosting:

MIX:

1 lb. Powdered Sugar (1/2 bag)

1/4c. Cocoa powder. (If too bitter add more Powdered Sugar)

2/3 c. shortening

1 tsp. vanilla

¼ c. milk

Prepare Peppermint Icing and Frost on top of Filled Cupcake. Allow time for Icing to set before adding cool-whip.

Pink Peppermint Icing:

Soften Margarine. Add salt, corn syrup, and powder sugar. Beat until smooth and fluffy. Add peppermint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting. Add more powder sugar if too runny.

5 Tbls. Margarine

Dash of Salt

3 Tbls. Milk

1 Tbls. Light Corn Syrup

2 ½ to 3 c. Powdered Sugar

½ tsp. Peppermint Ext.

1-2 Drops Red Food Coloring

Pipe Cool-Whip onto top.
WARNING: Make sure your cool-whip is thawed first. Just WAIT. Do not try to microwave, or stir it, just WAIT.
I like to use this BIG tip for piping it. You can buy one at Michael's. (bring your coupon to get a better deal!)