ough comes together. Stir in peppermint candy. Cover bowl with plastic
ack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove
ix, water, egg whites, butter, peppermint extract, and food coloring together
Prepare cake mix batter as directed on package.
Fill cones 2/3 full with batter.
Place on baking sheet and bake in moderate 375\u00b0 oven for 20 to 25 minutes.
Cool on cake rack.
Prepare a fluffy white frosting.
Blend in peppermint extract.
Swirl frosting on cake cones.
Decorate as desired with colored sugars, red jelly beans and/or gumdrops.
ack to cool.
Prepare Peppermint Filling.
Unroll cake; remove
Peppermint Vanilla Cake:
For the
br>Add espresso
Add Peppermint syrup.
Steam milk and
Set out 18 foil muffin or cupcake cups.
Place 1 vanilla wafer in each cup and set aside.
In a large bowl, beat cream cheese at high speed, using an electric mixer, until creamy.
Add in sweetened condensed milk, 1 cup crushed candy, and food coloring; stir until well blended.
Fold in 2 cups Cool Whip.
Spoon mixture evenly into muffin cups.
Cover and freeze for at least 2 hours or until firm.
Top with remaining Cool Whip (I pipe it on top) and sprinkle crushed peppermint on top.
ans (12 cups each) with cupcake liners and preheat oven to
cratch please see the buttercream recipe with my mermaid cake pops
ell after each addition. Mix peppermint extract, almond extract, and food
r until toothpick inserted into cupcake comes out clean.
Gently
half minutes, stir, add peppermint extract. Spoon mixture onto prepared
oftened ice cream (Mary's recipe says to cut in sticks
orsels are melted.
PLACE peppermint candies in heavy-duty plastic
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
salt, and McCormick Vanilla and Peppermint Extracts until sugar has dissolved
an.
Frost with Pink Peppermint Frosting when cake has cooled
n medium.
Drizzle over peppermint icing layer.
Chill and
ined Texas Muffin (or regular cupcake) tin, filling each one about