Step 1: Preheat your oven to 350`F.
Step 2: Line a muffin pan with 12 red and white striped cupcake liners.
Step 3: Stir together the cake flour and the baking powder in a medium mixing bowl.
Step 4: Combine the milk, vanilla and salt in a medium mixing bowl.
Step 5: Add in the sugar, room temperature butter, and egg whites and beat on high for a minute or two.
Step 6: Slowly add in the flour mixture, still mixing as you go.
Step 7: Melt the white chocolate according to the package directions, and add it to the cupcake mixture.
Step 8: Put several drops of red food color into the batter.
Step 9: Use a butter knife or narrow spatula to cut through the food color and to streak the red color through the batter. Don’t stir it in too much or you’ll lose the striped effect and the batter will turn red.
Step 10: Pour the red and white batter into the red and white striped cupcake wrappers filling each one 3/4 of the way full.
Step 11: Bake at 350`F for 18- 20 minutes
Step 12: While the cupcakes are baking and cooling mix up the mint butter cream icing. To make the butter cream icing: Cream the butter until smooth and add a couple drops of mint oil or mint extract while you’re mixing.
Step 13: Dissolve the salt in the water, and mix it into the creamed butter. Add powdered sugar slowly, with the mixer on low until combined. You can increase or decrease the amount of water until you reach the desired consistency.
Step 14: Add a Wilton 1M tip to the end of a pastry bag.
Step 15: To stripe the icing with red, put a little red food color on the inside of one side of the pastry bag before you add the icing.
Step 16: Fill the pastry bag about halfway with the mint butter cream icing.
Step 17: Use the Wilton 1M tip to swirl the icing from the outside in on each cupcake.
Step 18: Sprinkle the top of each cupcake with the crushed mint candy.