It’s a weekend of festive baking in my house and cupcake are most definitely on the agenda. Along with yesterday’s gingerbread house a plate of Christmas cupcakes are perfect to take along to a get together or kiddies party and are sure to be devoured. I also love getting the girls to make a batch to gift to friends or teachers packaged up in a cute little box.
You can find more of my festive bakes on last years post including my favourite reindeer cupcakes.
I apologise if the cakes in the pictures aren’t amazingly decorated. These were created by the girls (with a bit of piping help from me) so are slightly haphazard in their sprinkling and sticking!
You can use any cupcake recipe and flavour you like although I favour the Hummingbird Bakery recipe from my well used cookbook as they are super light and fluffy.
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For The Cake:
- 120g plain gluten/wheat flour (We recommend Doves organic)
- 140g caster sugar
- 1 ½ tsp baking powder (We recommend Doves organic)
- a pinch of salt
- 40g unsalted butter, at room temperature
- 120ml whole milk
- 1 egg
- ¼tsp vanilla extract
For The Vanilla Frosting:
250g icing sugar, sifted 80g unsalted butter, at room temperature 25ml whole milk a couple of drops of vanilla extract
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For The Cake:
- Preheat the oven to 170°C (325°F) Gas 3.
- Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
- Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix.
- Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched.
- A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
- When the cupcakes are cold, spoon the vanilla frosting on top and decorate with hundreds and thousands.
For The Vanilla Frosting:
- Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
- Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed.
- Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
For this you will need a piping bag and a nozzle as well as an assortment of sprinkles. First put a thin layer of buttercream over the cupcake. I use white buttercream for this part. Then colour up some green buttercream and pop in the piping bag. Starting at the base pipe in a circular motion making the circles smaller as you move up until you have a sort of cone shape. Then add sprinkles and a sugarpaste star on the top.
This was by far the girls favourite and super fun. It also doesn’t matter if it gets a bit messy!! Pop a layer of white buttercream over the cupcake then add a white marshmallow on top. Place two smarties or sweets in front and stick matchmakers in the side of the marshmallow for twig arms. You can use an edible pen or some black icing to add little eyes and a coal mouth.
First cut a circle out of white icing that is around the same size as your cupcake. Spread a thin layer of buttercream on top of the cake and gently place the circle on top of this. Next roll a ball of white paste a squash it flat to form the nozzle. Pop this in place using a dab of water. Make two small ears using the same method. Using black sugarpaste roll a ball for the nose and two tiny eyes. Fix them in place with a dot of water.
Big Christmas Tree
This looks so effective and you can make it to any size you like. Mix up some green buttercream and pop in a piping bag with a nozzle. Then pipe small dots over each cupcake. On to this add sprinkles, stars and mini gingerbread men and candy canes. Then arrange all the cupcakes in triangle shape (3,2,1 formation) and add a star on to the very top one.