Recipe: Little Peppermint Cakes

Your Welcome, of course. I found this recipe at BHG (Better Homes and Garden's) website this morning, and thought of you. It's not in a muffin pan, but it's too cute. You could adapt the recipe. Use a cake mix even (Duncan Hines Butter or whatever). Bake them in your muffin tins, and use the icing and top it with coconut or chocolate curls, and top it off with crushed peppermint candy.

LITTLE PEPPERMINT CAKES

1 (10 3/4-ounce) loaf frozen pound cake, thawed
4 ounces white chocolate baking squares (with cocoa butter), chopped
1 (16 ounce) can vanilla frosting
1/4 teaspoon peppermint extract
32 small peppermint candy pillows (optional)

Using a serrated knife, cut cake lengthwise in half. Cut each half into eight wedges.

For icing:
In a heavy small saucepan, cook and stir chopped white chocolate over low heat until melted. Add frosting; heat over low heat, stirring until smooth. Stir in peppermint extract.

Insert a fork into the side of a cake piece. Holding the cake over the saucepan, spoon on enough icing to cover sides and top. Using another fork, gently push the cake piece onto a wire rack set over waxed paper. If necessary, spoon icing onto side of cake where fork was inserted. If desired, arrange two peppermint candies on each cake. Repeat with remaining cake pieces, icing, and peppermint candies. Let stand until icing sets.

Makes 16 cakes