Preheat oven to 375F. Line 12 medium muffin cups with
paper liners; set aside.
Beat cake mix, water and peppermint extract, if desired,
in large bowl with electric mixer at low speed 30 seconds.
Increase speed to medium and beat 1 minute.
Pour half of batter into medium bowl; carefully in 9 drops
red food coloring.
In each muffin cup, alternate spoonfuls of white and pink
batter, filling baking cups three-fourths full. Bake 11
minutes or until cupcakes are golden with deep cracks on
top. Remove to wire rack. Cool completely.
Divide two-thirds of whipped topping between two small
bowls. Add 2 drops green food coloring to one-third of
whipped topping; stir gently to combine. Add 2 drops red
food coloring to one-third of whipped topping; stir gently
to combine. Frost cupcakes with red, green and white
whipped topping as desired.
Makes 36 servings