Peppermint Swirl Cupcakes

Directions

1. 1
   Heat oven to 350 degrees F. Place paper baking cups into 12 muffin pan cups; set aside.
2. 2
   Combine flour, cocoa, baking powder and baking soda in bowl; set aside.
3. 3
   Combine 3/4 cup sugar, 1/3 cup butter and 1/4 teaspoon salt in bowl; beat at medium speed until creamy.
4. 4
   Add 1 egg and 1/2 teaspoon peppermint flavoring; continue beating until well mixed.
5. 5
   Add flour mixture alternately with buttermilk, beating at low speed after each addition until well mixed.
6. 6
   Divide batter evenly among muffin pan cups.
7. 7
   Bake 16-18 minutes or until toothpick inserted in center comes out clean.
8. 8
   Cool completely.
9. 9
   Heat water in saucepan until it comes to gentle boil.
10. 10
    Place egg whites and sugar in bowl; place bowl over saucepan with gently boiling water.
11. 11
    Cook, stirring often, until mixture reaches 165 degrees F. Remove from heat.
12. 12
    Add 1/2 teaspoon salt; beat 5-8 minutes with heavy-duty stand mixer fitted with paddle attachment until stiff peaks form.
13. 13
    Add butter, a few pieces at a time, beating well after each addition (mixture may look curdled); continue beating until fluffy.
14. 14
    Add 1/2 teaspoon peppermint flavoring; beat until mixture is smooth.
15. 15
    Remove 1/2 cup frosting to another bowl; stir in red food color.
16. 16
    Spread 4 to 5 stripes red frosting inside large pastry bag, fitted with large round or open star tip, using table knife.
17. 17
    Spoon in white frosting.
18. 18
    Pipe frosting onto cupcakes.
19. 19
    *Substitute 1 1/2 teaspoons vinegar or lemon juice and enough milk to equal 1/2 cup; let stand 5 minutes.