Peppermint Candy Cupcakes

Equipment

• Muffin pan, lined with paper liners

• 1 cup (250 mL) all purpose flour
  
  

  Preheat oven to 350°F (180°C)

  1. In a bowl, mix together flour, baking powder, baking soda and salt. Stir in chopped candy canes.

  2. In a bowl, using an electric mixer, beat together sugar and butter until well combined. Add egg whites, one at a time, beating well after each addition. Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth.

  3. Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

  Variation

  Add ½ cup (125 mL) coarsely chopped bittersweet or white chocolate to the batter.