Mix CHOCOLATE PEPPERMINT POUNDCAKE recipe found under "Classic Original Adams Recipes". Place cupcake liners in cupcake pan and fill 2/3 full. Cook at 325 degrees for about 25-28 minutes or until toothpick comes out clean. Make WHITE BUTTERCREAM ICING recipe found under "Desserts: Icings/Frosting". Add 2 teaspoons Peppermint extract to the icing. Mix in Adams green food color, three drops at a time, until desired shade of green is reached. Fill piping bag with icing. Once cupcakes are cool, pipe icing on top and garnish with chocolate peppermint candy.
- 1 recipe Betty Adams Chocolate Peppermint Pound Cake
- 2 teaspoons ADAMS PEPERMINT EXTRACT
- 48 Chocolate Peppermint candies
- 1 recipe Adams White Buttercream icing
- ADAMS GREEN FOOD COLOR