Peppermint Stick Cupcakes

• 1-1/2 cup All-purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1/2 cups Unsalted Butter
• 1 cup White Sugar
• 1 whole Large Egg
• 2 Egg Whites
• 1/2 cups Whole Milk
• 1 teaspoon Vanilla Extract
• 1 teaspoon Peppermint Extract
• FOR THE ICING:
• 1 jar (7 Oz. Size) Marshmallow Creme
• 1 container (8 Oz. Size) Frozen Whipped Topping, Thawed
• 1/8 teaspoons Peppermint Extract

1. Preheat oven to 350u0b0F.
2. Whisk together the flour, baking powder, and salt; set aside.
3. Cream butter with mixer until light and fluffy; slowly add sugar. Add egg and egg whites until blended. Add half the flour mixture; mix until just blended. Add the milk and the extracts, mix until just blended. Slowly add remaining flour mixture.
4. Pour evenly into a paper-lined muffin tin. Bake for approximately 25 minutes. Transfer to a wire rack and let cupcakes cool before icing.
5. To make icing, beat marshmallow creme, whipped topping, and peppermint extract together at high speed with an electric mixer for 1 to 2 minutes or until glossy and stiff peaks form.

allpurpose, baking powder, ubc, butter, white sugar, egg, egg whites, milk, vanilla, marshmallow creme

Taken from tastykitchen.com/recipes/desserts/peppermint-stick-cupcakes/ (may not work)