Mini Cakes

1. Heat oven to 325 F. Combine cake mix, buttermilk, vegetable oil, eggs, and vanilla in a large bowl and mix with a hand whisk. Whisk vigorously for approximately 2 minutes.
2. Carefully pour mixture in mini cake pans, filling them just under halfway. If you have a food scale, they should weigh about 80 grams.
3. Bake for 25 minutes. They are ready when a toothpick inserted has a few crumbs or comes out clean.
4. Set aside to cool for 15 minutes.

Buttercream

1. In a mixer bowl with a whisk attachment, add Eggland’s Best Liquid Egg Whites, powdered sugar, and salt. Mix at low speed until powdered sugar is incorporated.
2. Once sugar is incorporated, beat a few more minutes on medium speed until everything is combined.
3. Return mixer to low speed and add softened butter. Once all the butter has been added, beat at a medium speed for 5-10 minutes.
4. Add 1 tsp of peppermint extract. If you want a stronger peppermint flavor you can add 1-2 tsp more.
5. Replace with a paddle attachment and beat for 5-10 minutes to get rid of air bubbles.
6. Use a piping bag to squeeze the peppermint buttercream on the mini cake and use a cake scraper to smooth. Repeat with the rest of the cakes.
7. Place a mini candy cane and sprinkles or shaved peppermint chocolate and sprinkles on top.
8. Tip: You can add a pinprick of violet food coloring to the buttercream if you want to get rid of the yellowish hue.