Spray mini bundt tray with Pompeian Grapeseed Oil Spray and preheat the oven to 350 F.

Prepare the Red Velvet Cake Mix according to the package instruction by mixing red velvet mix with vegetable oil, water and eggs. {Discard the cream cheese filling}

Bake the cakes for 25-30 minutes.

Meanwhile, prepare the peppermint frosting by creaming the butter.

Add in heavy cream, Peppermint Patty Creamer and each cup of confectioner sugar.

To thin the icing so that it can be drizzled over the top of the mini bundt cakes, pop it in the microwave for 15-20 seconds.

Once the bundt cakes are cool, drizzle the icing over the top by placing it around the upper top of the cake and allowing it to cascade down the sides.

Finally, sprinkle with sugar crystals or sprinkles of your choosing.