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1
Heat oven to 350 degrees F. Place paper baking cups into 12 muffin pan cups; set aside.
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2
Combine flour, cocoa, baking powder and baking soda in bowl; set aside.
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3
Combine 3/4 cup sugar, 1/3 cup butter and 1/4 teaspoon salt in bowl; beat at medium speed until creamy.
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4
Add 1 egg and 1/2 teaspoon peppermint flavoring; continue beating until well mixed.
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5
Add flour mixture alternately with buttermilk, beating at low speed after each addition until well mixed.
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6
Divide batter evenly among muffin pan cups.
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7
Bake 16-18 minutes or until toothpick inserted in center comes out clean.
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8
Cool completely.
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9
Heat water in saucepan until it comes to gentle boil.
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10
Place egg whites and sugar in bowl; place bowl over saucepan with gently boiling water.
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11
Cook, stirring often, until mixture reaches 165 degrees F. Remove from heat.
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12
Add 1/2 teaspoon salt; beat 5-8 minutes with heavy-duty stand mixer fitted with paddle attachment until stiff peaks form.
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13
Add butter, a few pieces at a time, beating well after each addition (mixture may look curdled); continue beating until fluffy.
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14
Add 1/2 teaspoon peppermint flavoring; beat until mixture is smooth.
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15
Remove 1/2 cup frosting to another bowl; stir in red food color.
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16
Spread 4 to 5 stripes red frosting inside large pastry bag, fitted with large round or open star tip, using table knife.
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17
Spoon in white frosting.
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18
Pipe frosting onto cupcakes.
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19
*Substitute 1 1/2 teaspoons vinegar or lemon juice and enough milk to equal 1/2 cup; let stand 5 minutes.
