• Preheat oven to 325°F and line a cup cake pan with cupcake liners
• Mix up one batch of white cake mix, add half of the crushed candy canes and gently mix in – set aside
  1 box white cake mix, 12 candy canes
• Mix up the red velvet cake mix then mix in the remaining crushed candy canes.
  1 box red velvet cake mix, 12 candy canes
• Scoop 2 spoonfuls of red velvet batter into each cupcake liner. Then scoop 1-2 spoonfuls of white batter on top of the red velvet batter. Then using a knife or toothpick swirl the mixtures together. Be careful not to mix them together too thoroughly or else the white will completely incorporate.
• Bake the cupcakes for 15 minutes or until a toothpick inserted comes out clean. Let cool completely before frosting.

Vanilla Buttercream

• In a stand mixer, whip your butter on medium high speed until the butter is light and fluffy.
  2 cups butter
• Add in the powdered sugar 1 cup at a time, letting it mix into the butter completely. Add in the vanilla*, heavy cream, and pinch of salt, allowing the ingredients to incorporate fully. If it's not thick enough mix in another ¼ cup of powdered sugar.
  10 cups powdered sugar, 2 tbs vanilla*, 10 tbs heavy cream, 1 pinch salt, ½ teaspoon peppermint extract
• Pipe frositng on top of the cooled cupcakes with a 1M Piping Tip then sprinkle with sprinkles, sanding sugar, and stick a mini candy in each cupcake.
  48 Mini Candy Canes for Decoration