Christmas cupcakes combine two of our most favourite things in this world – sweet treats and Christmas.
What’s not to love about a delicious cupcake that looks like Christmas?! They’re a match made in festive bliss in our opinion and there’s so many ways to get creative with them. We’ve gathered a few to get you started but there are sooo many possibilities. You better get baking now to test them all out!
Christmas Cupcakes
This recipe is a super simple one to dip your toe into the wonderful world of decorating Christmas cupcakes. It uses pre-made cupcakes so the only thing you have to concentrate on is making them look amazing. These beautiful creations would make perfect gifts if you can keep yourself from eating them first.
Preparation: 45Mins
Serves: 12
INGREDIENTS:
- 500-gram white fondant icing
- 1/4 cup icing sugar, approximately
- 1/4 teaspoon red food colouring
- 1/4 teaspoon green food colouring
- 12 bought un-iced chocolate cupcakes
- red writing icing, to decorate
- silver cachous, to decorate
METHOD:
STEP 1
Divide fondant into 3 equal pieces. On a surface dusted with icing sugar, knead each piece, until soft and pliable. Tint 1 piece of fondant red. Tint other piece green. Leave last piece white. Wrap coloured fondant, separately, in plastic food wrap.
STEP 2
On a surface dusted with icing sugar, roll out white fondant to 2mm thick. Using a 7cm round cookie cutter, cut the fondant into 12 rounds. Place rounds on a sheet of baking paper, cover with plastic food wrap.
STEP 3
Roll out coloured fondant, on a surface dusted with icing sugar, to 2mm thick. Using small Christmas cookie cutters, cut out shapes from fondant. Place on a sheet of baking paper, cover with plastic food wrap.
STEP 4
Brush fondant rounds with a little water. Place on top of cupcakes. Brush fondant Christmas shapes with a little water. Decorate cupcakes with shapes. Using red writing icing to secure and arrange cachous around Christmas shapes. Serve.
Source link: www.womensweeklyfood.com.au
Christmas Snow Cupcakes
Here’s another classic and simple recipe that doesn’t disappoint on flavour. With a sprinkling of Christmas coloured snow, your tastebuds will be transported to a delicious winter wonderland.
Preparation: 30 Mins
Cooking: 20 Mins
Serves: 12
INGREDIENTS:
Cupcakes
- 125-gram butter, at room temperature
- 3/4 cup caster sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla essence
- 1 1/2 cup self-raising flour
- 2/3 cup milk
Buttercream icing
- 100-gram butter, at room temperature
- 1 1/4 cup icing sugar, sifted
- 1 tablespoon milk
To decorate
- 250-gram desiccated coconut
- green and red food colouring
METHOD:
Cupcakes
STEP 1
Preheat oven to 180°C/160°C fan-forced. Line a 12-cup muffin tray with paper or foil cases.
STEP 2
Using an electric mixer, beat butter and sugar in a bowl until pale and creamy.
STEP 3
Add eggs, one by one, beating lightly after each addition until combined. Stir in essence, flour and milk.
STEP 4
Spoon into prepared holes. Bake for 20 minutes or until a skewer inserted at centre comes out clean.
STEP 5
Stand in-tray for five minutes. Transfer to a wire rack to cool completely.
STEP 6
Meanwhile, to make the buttercream icing, use an electric mixer to beat the butter in a large bowl until as white as possible. Gradually beat in icing sugar and milk until fluffy.
To decorate
STEP 7
Spread cupcakes with buttercream.
STEP 8
Divide coconut into three equal portions. Place one portion in a bowl.
STEP 9
Place another portion into a plastic resealable food storage bag. Add four drops of green food colouring; shake until evenly tinted.
STEP 10
Place the remaining portion of coconut into a plastic resealable food storage bag. Add four drops of red food colouring; shake until evenly tinted.
STEP 11
Sprinkle iced cupcakes with plain and tinted coconut, alternating colours to coat.
Source link: www.womensweeklyfood.com.au
Holly Christmas Cupcakes
Here’s another simple yet very effective way to use the traditional icons of Christmas – red, green and holly – on a traditional tasty treat – cupcakes!
Preparation: 15Mins
Cooking: 20 Mins
Serves: 12
INGREDIENTS:
Holly Christmas cupcakes
- 125 gram butter, softened
- 2/3 cup caster sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 3/4 cup self-raising flour
- 2/3 cup milk
- mint leaf lollies, red m&m’s, to decorate
Buttercream
- 125 gram unsalted butter, softened
- 1 1/2 cup icing sugar, sifted
- 1 tablespoon milk
METHOD:
Holly Christmas cupcakes with buttercream frosting
STEP 1
Preheat oven to 180°C. Line a 12-hole muffin pan with paper patty cases.
STEP 2
In a large bowl, beat butter and caster sugar together until creamy. Beat in vanilla. Add eggs, beating well after each.
STEP 3
Fold in self-raising flour alternately with milk. Spoon into cases. Bake for 15-20 minutes, until cooked. Cool in pan for 5 minutes, before transferring to a wire rack to cool completely.
STEP 4
To make buttercream; in a small bowl using an electric mixer beat butter until pale. Gradually beat in icing sugar, until pale. Beat in milk.
STEP 5
Spread buttercream over tops of cooled cupcakes. Arrange mint leaf lollies and red M&M’s to form holly as shown.
Source link: www.womensweeklyfood.com.au