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
smooth and creamy.
Lower speed and gradually add
powdered sugar alternately with milk,
beginning and ending w
ith the sugar.
Add peppermint oil.
Place icing in a zip-top bag and cut the
corner with scissors. Pipe the icing onto
Top each cupcake with crushed
No Nutritional Information Available
My H-E-B Texas Life Magazine December 2013