Instructions
- HEAT oven to 350ºF. Line 24 muffin cups with paper baking cups. Prepare cake mix according to package directions using water, oil and eggs. Divide evenly into prepared muffin cups. Bake and according to package directions. Cool completely on wire rack.
- BEAT cream in medium bowl with electric mixer on medium speed until stiff peaks form. Combine sweetened condensed milk, milk, pudding mix and peppermint extract in large bowl. Beat with electric mixer on medium-high speed until well blended. Fold in whipped cream until evenly blended. Chill 5 minutes or until thickened.
- SPOON into large decorating bag fitted with large star tip. Starting at outside edge of cupcakes, pipe frosting in a circular pattern, moving toward the center, to create a swirl effect on top of each cupcake. Sprinkle lightly with peppermint candies. Chill until ready to serve.
Nutritional Facts:
- Serving Size 1 of 24 cupcakes
- Calories Per Serving 240
- Total Fat 12 g
- Calories From Fat 100 g
- Saturated Fat 4.5 g
- Trans Fat 0 g
- Cholesterol 40 mg
- Sodium 210 mg
- Total Carbohydrates 32 g
- Dietary Fiber 1 g
- Sugars 22 g
- Protein 4 g
