Peppermint Cupcakes

Directions

1. 1
   Place the candy canes in a food processor or blender and grind to a fine powder.
2. 2
   Line two muffin pans (12 cups each) with cupcake liners and preheat oven to 350 degrees.
3. 3
   Blend dry cake mix, water, oil, eggs, and peppermint extract in a mixing bowl at low speed for 30 seconds, beat at medium speed for 2 minutes. Fold in 1/4 cup of the candy cane powder, reserving the rest.
4. 4
   Divide batter among muffin pans and bake for 20 minutes, or until a toothpick comes out clean after stuck into the center.
5. 5
   Once cupcakes are removed from oven cool them completely.
6. 6
   While cupcakes are cooling, stir remaining candy cane powder into the vanilla frosting.
7. 7
   Frost cooled cupcakes and enjoy, or store in an airtight container.