Peppermint Pops

Before we get started, wanted to say a big THANK YOU to Wendi for all of her hard work in making TCC the totally fabulous recipe resource that it is (yes, we are just that modest).  We all wish her very well and I will not let the knowledge that Big Sister will be watching throw me off my game (hey Sis!).

For December, will be bringing you some holiday party treats since 'tis the season for appetizers and wee bite-sized foods.  To start, here's one of my favorites, Peppermint Pops.  Came up with the idea because I was inundated one Christmas with an excessive amount of candy canes and looking for something to do with them.  There's an easy way to do this and a take-some-time way, your choice.

Peppermint Pops

5 candy canes/peppermint sticks, crushed
white cake mix, prepare as directed
      -or-
white cake batter from scratch:
2 3/4 cups flour
5 tsp baking powder
1 3/4 tsp salt
3/4 cup shortening
2 cups sugar
12 oz. skim milk
1 tsp clear vanilla
7 eggs, whites only
mini cupcake tins
mini cupcake cups
powder sugar
water
colored sprinkles (optional)

Preheat the oven to 350 degrees.  Put your candy canes/peppermint sticks in a ziplock baggie and using a meat mallet, beat the candy, crushing it into very small and/or fine pieces.

If you are using a box mix, follow directions on box to prepare.  If you are making the cake batter from scratch, mix the flour, baking powder, salt and shortening together in a mixer until it takes on a mealy consistency.

FYI -- in the original recipe I use, all ingredients are measured by weight, but since not everyone has a kitchen scale, I converted it to standard measuring cups and teaspoons.  If you do have a kitchen scale, weight measurements are listed below. 

Measure together 6 oz. of skim milk and the vanilla.  Add to the flour mixture along with the sugar.  Beat to a creamy texture.

Measure together 6 oz. of skim milk and the egg whites.  Gradually beat into mixture until the batter is smooth.

Gently fold in the crushed candy.

Spoon into miniature cupcake holders, filling 3/4 full (any fuller and they will mushroom as they bake).

Bake for 15-20 minutes or until lightly golden on top and spring back to the touch.  Remove cupcakes from the cupcake tin and allow to cool.

Okay, for the glaze, I don't use exact measurements, but mix powder sugar and water until I reach a stiff, yet slightly runny consistency. 

Once the glaze is done, spread some on top of each pop and cover with sprinkles (if you desire).

NOTES

You may need to give people a heads up that there is paper on the Pops!  If you're using white baking cups, they are practically invisible on the baked cakes.  And while fiber is something everyone needs, your guests might prefer not to be pulling paper out of their teeth while they trying to enjoy your holiday treats.

White Cake Batter Weight Measurements
12 oz flour
.75 oz baking powder

.25 salt

6 oz shortening
15 oz sugar

12 oz skim milk

1 tsp clear vanilla (yeah this one doesn't change)

8 oz egg whites