Red Velvet Peppermint Cupcakes
Makes 12 cupcakes
1 box red velvet cake mix
1/2 cup Gil’s California Extra Virgin Olive Oil
1/4 cup Gil’s Cherry Balsamic Vinegar
3/4 cup water
2 each (16oz) containers buttercream frosting
1/2 teaspoon peppermint extract
1/2 cup candy canes, crushed
Preheat oven to 350°F, line a muffin pan with cupcake liners, and lightly spritz with cooking spray.
Place the cake mix, olive oil, balsamic, water, and eggs in a large bowl, whisk until blended and smooth. Evenly distribute the batter between the prepared cupcake cups, filling each 3/4-full. Place in the oven and bake for 25-30 minutes until cooked through (insert a toothpick in the center of one of the cupcakes, if the toothpick comes out clean, the cupcakes are done). Remove from the oven and set aside to cool on a wire rack.
Place the frosting in a large bowl, add the peppermint extract, and whisk until combined. Once the cupcakes have cooled completely, pipe the frosting on top of the cupcakes and garnish with crushed candy canes.