1 box red velvet cupcake mix
1/2 c. low-fat cream cheese
1/4 c. butter, softened
1 (16 oz.) package powdered sugar
1/3 c. skim milk
1/4 tsp. peppermint oil
2 candy canes, crushed
Prepare red velvet cupcakes according
to package directions.
Beat cream cheese and butter with
a hand mixer at medium speed until
mooth and creamy.
Lower speed and gradually add
powdered sugar alternately with milk,
ginning and ending with the sugar.
Add peppermint oil.
Place icing in a zip-top bag and cut the
corner with scissors. Pipe th
e icing onto
Top each cupcake with crushed