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.
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