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Peppermint Cupcakes
(Flavor available only Nov – Dec)

1 box of cake mix
1/2 cup coarse sugar crystals
 (available in the supermarket cake decoration aisle)
1/4 cup chocolate syrup
4 (1/4-cup) scoops Edy's Slow Churned® Peppermint Light Ice Cream or Edy's Limited Edition Peppermint Frozen Dairy Dessert
4 ounces white crčme de cacao, chilled*
4 ounces vodka or gin, chilled*
4 chocolate-dipped thin peppermint sticks


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Line muffin tins with 18 paper muffin cups. Prepare cake batter according to package directions; spoon into muffin cups. Bake at 350°F about 25 minutes or until toothpick inserted into cupcakes comes out clean. Cool completely.

Cut off tops of cupcakes. With small spatula, spread frosting on tops; decorate with sprinkles or crushed candy canes. With spoon, scoop out insides of cupcake bottoms to form shells. Put a scoop of Peppermint into each cupcake. Place tops back on cupcakes at a slight angle. Serve immediately or place in freezer until needed.


 


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