Slightly Adapted from Dorie Greenspan
Yields 12 cupcakes
1 cup plus 2 Tbsps cake flour
1 1/2 tsp baking powder
1/4 teaspoon salt
1/2 plus 2 Tbsps buttermilk
2 large egg whites
3/4 cups sugar
4 Tbsps unsalted butter, at room temperature
1/2 teaspoon peppermint extract
1/3 to 1/2 cup of frosting (I used this frosting)
1/3 cup crushed peppermint candy canes
Preheat the oven to 350 degrees F. Line cupcake cavities with cupcake liners. Set aside.
Sift together the flour, baking powder and salt.
In a measuring cup or small bowl, whisk together the milk and egg whites.
Cream together sugar, butter, and peppermint extract in a large bowl for 2-3 minutes or until light and fluffy.
Beginning and ending with the flour mixture, alternate adding the flour mixture and buttermilk mixture. Beat well after each addition and, after the last addition of flour, continue to beat the batter for another 2 minutes.
Divide the batter among the cupcake cavities. Place in oven and baker for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool to room temperature before frosting.
Using a knife, frost cupcakes with a thin layer of frosting. Dip cupcakes in crushed candy canes.