OUT OF THIS SWIRLED RECIPES

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SWIRLED CANDY CANE CUPCAKES RECIPE - BETTYCROCKER.COM



Swirled Candy Cane Cupcakes Recipe - BettyCrocker.com image

Enjoy your Christmas party with these delicious cupcakes made Betty Crocker™ Super Moist™ cake mix and topped with candies – perfect for dessert.

Provided by Betty Crocker Kitchens

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Yield 24

Number Of Ingredients 6

1 box (1 lb 2.25 oz) Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 teaspoon peppermint extract
1 teaspoon red paste food color
2 containers (12 oz each) fluffy white whipped frosting
1 cup crushed hard peppermint candies (about 30)

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat cake mix, water, oil, egg whites and peppermint extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter in half. To 1 portion, add food color; stir until uniform in color. In each muffin cup, place 2 tablespoons red batter; top with 2 tablespoons white batter. Swirl white batter through red batter with knife for marbled design.
  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • Frost cupcakes with frosting. Top each with crushed peppermint candies.

Nutrition Facts : Calories 251 , CarbohydrateContent 35 g, FatContent 2 , FiberContent 1/2 g, ProteinContent 1 1/2 g, SaturatedFatContent 25 g, ServingSize 1 Serving, SodiumContent 346 mg

SWIRLED CINNAMON RAISIN BREAD RECIPE: HOW TO MAKE IT



Swirled Cinnamon Raisin Bread Recipe: How to Make It image

Slices of warm cinnamon bread and a cup of hot tea work wonders for holiday visitors to our home. My mother received this recipe from a friend in West Virginia.

Provided by Taste of Home

Total Time 01 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1 cup sugar, divided
1/4 cup canola oil
2 teaspoons salt
2 eggs
6 to 6-1/2 cups all-purpose flour
1 cup raisins
Additional canola oil
3 teaspoons ground cinnamon

Steps:

  • In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, oil, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place or until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Knead 1/2 cup raisins into each; roll each portion into a 15x9-in. rectangle. Brush with additional oil. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of edges. , Tightly roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Brush with oil. Bake 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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