Make Ahead

Peppermint Cupcake Tree

Prep Time: 45 Minutes Start to Finish: 1 Hour 45 Minutes 24 cupcakes

• Peppermint Cupcakes
• 2¾ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¾ cup butter, softened
• 1⅔ cups granulated sugar
• 5 egg whites
• 2½ teaspoons vanilla
• 1¼ cups milk
• ½ cup peppermint crunch baking chips (from 10-oz bag)
• 1 teaspoon all-purpose flour
• Frosting
• 6 cups powdered sugar
• ⅔ cup butter, softened
• 1 tablespoon vanilla
• ½ teaspoon green paste food color
• 3 to 4 tablespoons milk
• Assorted holiday candies and sprinkles, if desired

1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.

2 In medium bowl, mix 2¾ cups flour, the baking powder and salt. In large bowl, beat ¾ cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, ⅓ cup at a time, beating well after each addition. Beat 2 minutes. Add egg whites, a little at a time, beating well after each addition. Beat in 2½ teaspoons vanilla. Alternately add flour mixture and 1¼ cups milk, beating on low speed just until blended.

3 Toss baking chips with 1 teaspoon flour; stir into batter. Divide evenly among muffin cups, filling each two-thirds full.

4 Bake 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

5 In large bowl, beat powdered sugar and ⅔ cup butter with electric mixer on low speed until well blended. Add 1 tablespoon vanilla, the food color and 3 tablespoons milk; beat until smooth and creamy. Stir in additional milk, 1 teaspoon at a time, until desired consistency. Spoon frosting into decorating bag fitted with large #1 star tip. Pipe a swirl of frosting on top of each cupcake.

6 On 12-inch serving plate, arrange 9 of the cupcakes. On top of cupcakes, stack three more layers—6 cupcakes, 5 cupcakes and 3 cupcakes—with 1 cupcake on top, to form tree. Decorate with candies and sprinkles.

1 Cupcake: Calories 360; Total Fat 13g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 30mg; Sodium 220mg; Total Carbohydrate 58g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 3 Other Carbohydrate, 2½ Fat Carbohydrate Choices: 4

Make-Ahead Magic Get a jump on preparing your tree by baking and freezing the cupcakes in advance. Freeze unfrosted cupcakes in airtight container up to 1 month. Thaw uncovered at room temperature before continuing as directed in Steps 5 and 6.

Festive Touch This fun cupcake tree is not only delicious to eat but makes a great centerpiece for any holiday gathering.

Kitchen Secrets To stabilize the cupcake tree, cut 24 (1½-inch) rounds from poster board. Place 1 round under each cupcake as you assemble the tree.