These cupcakes are quite a delight: not too sweet, but very moist and tasty. Enjoy!
This recipe yields 24 regular size cupcakes
-1 (16.5 oz) box white cake mix
-3 large eggs
-1/3 cup vegetable oil
-1/2 cup buttermilk
-1 cup sour cream
-2 tsp vanilla extract
-3 tsp peppermint extract
-2-3 drops pink food dye
For simple whipped topping:
-1 1/2 cups heavy cream
-3 Tbs white chocolate instant pudding mix
Preheat oven to 350 F. Line pans with cupcakes liners. Set aside,
In your mixer's bowl, add cake mix and eggs. Beat until smooth. Gradually, add the oil, buttermilk, sour cream, vanilla and peppermint. Mix well. Add the food coloring and mix until well incorporated.
Fill cupcakes liners 3/4 full. Bake in preheated oven for about 20 minutes or until toothpick comes out clean.
Remove from oven and let cool in the pan for 10 minutes. Remove onto drying racks and let cool completely (about 1 hour).
Meanwhile, make the whipped topping. In your mixer bowl, add the heavy cream and instant pudding. Beat until stiff.
Frost each cupcake. Enjoy!