Our holiday baking has begun and I’m working on lots of new recipes. The wonderful people over at Love Cooking Company sent me Mrs. Field’s Bake N Stuff Cupcake Pan to try out.
I wanted to make something Christmasy so I made Andes Peppermint Stuffed Cupcakes. These were extremely easy to make and got lots of Ohs and Ahs from the family. I will be making these again for a Christmas Eve party and I know they will be a hit.
What you need
1 Box of white cake mix
1 can of white frosting
1 bag of Andes Peppermint Crunch Baking Chips
1 tbsp olive oil
Candy cane to crunch up on the cupcakes when finished
Add the eggs and olive oil to the cake mix and mix them up in a large bowl.
Fill the muffin pan. Six are the bottom and six are the top. When you are finished add the top to it.
You will turn the red knobs to make sure it is secure. You can pick up the pan and check the bottom. They turn quite easily. The slits in the pan allow the cake to rise through it.
Once you pull it out you let it cool then you can take the excess off. It comes off quite easily and the girls ate it up quickly. Once that is done you can pop them out.
Next I put some of the chocolate andes candies in the middle then frosted them and added crushed candy cane to the top.
Cut into them and watch the peppermint candy pour out!!
I love this pan so much that I want to get another so I can make large batches.
This post was brought to you by Love Cooking Company, all thoughts were my own.