Peppermint Twist Cupcake for Happy Mother's Day

HAPPY MOTHER'S DAY !

Something to ponder ! I have shared this last November,  now is a good time to share this again!

4 YEARS OF AGE Y My Mommy can do anything! 
8 YEARS OF AGE Y My Mom knows a lot! A whole lot!
12 YEARS OF AGE Y My Mother doesn't really know quite everything.
14 YEARS OF AGE Y Naturally , Mother doesn't know that , either!
16 YEARS OF AGE Y Mother? She's hopelessly old-fashioned.
18 YEARS OF AGE Y That old woman? She's way out of date!
25 YEARS OF AGE Y Well , she might know a little bit about it.
35 YEARS OF AGE Y Before we decide , let's get Mom's opinion.
45 YEARS OF AGE Y Wonder what Mom would have thought about it?
65 YEARS OF AGE Y Wish I could talk it over with Mom.

Made this cupcake for Mothers' Day. Here's to all Mothers!

I'm sharing this with
Sweets For A Saturday over at Sweet As Sugar Cookies
Cookbook Sundays over at Mom's Sunday Cafe
Sweet Tooth Friday over at Alli n Son
Bake With Bizzy over at Bizzy B. Bakes


Peppermint Twist Cupcakes
(adapted from "The Big Book of Cupcakes" by Betty Crocker)
Makes 24 cupcakes
For the cupcakes :
 2-3/4  cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening or butter
1-2/3 cups sugar
5 egg whites
2-1/2 teaspoons vanilla
1-1/4 cups milk
1/4 teaspoon peppermint extract
red paste food colour


For the Peppermint Frosting :
5 cups powdered sugar
1/2 cup butter or margarine, softened
1 teaspoon peppermint extract
6 to 8 tablespoon milk


For Garnish :
red food colour

1. Heat oven to 350F. Place paper baking cup in each of 24 regular-size muffin cups.
2. In medium bowl, mix flour, baking powder and salt. Set aside.
3. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 mixture at a time, add milk, about 1/2 at a time, beating just until blended.
4. Spoon 1-1/2 cups batter into small bowl; stir in 1/4 teaspoon peppermint extract and paste food colour to make red batter.
5. Into each muffin cup, spoon about 1 tablespoon white cake batter. Top with about 1 tablespoon red batter, then 1 tablespoon white batter. With table knife, draw an "S" in batter of each muffin cup to swirl batter.
6. Bake 18 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks to cool.
7. Meanwhile, in large bowl, beat powdered sugar, butter, 1 teaspoon peppermint extract and 6 tablespoons milk with electric mixer on medium speed until smooth. Beat in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread scant 2 tablespoon frosting on each cupcake.
8. With tiny paintbrush, "paint"  liquid food colour in swirl pattern on frosting on each cupcake. (I just mix half the frosting with red food colour, put both the white and red frosting in a piping bag and pipe out a swirl pattern)

My Notes :
~ for half a recipe, I only got 9 cupcakes.
~ I use 100gm sugar for half a recipe for the cupcake, the rest of ingredients; just use half from original
~ for the frosting; half from the original