Christmas Cupcakes

Hi again, hope you’re all having a great week! Today I’m sharing these Christmas Cupcakes. I really love the way they turned out (I think they look really festive and cute!) and, as always, let me know if you try them out. I actually just used a chocolate cupcake recipe that’s here on my blog from October and it tastes super delicious! Enjoy 🙂

Serves: 18

Prep time: 20 minutes

Cook time: 20 minutes

Difficulty: Easy

FullSizeRender (21)

Ingredients

125 g plain flour

60 g cocoa powder

1 1/2 tsp baking powder

1/4 tsp salt

115 g unsalted butter, softened

200 g caster sugar

2 tsp vanilla extract

2 eggs

1 tbsp milk

3 tbsp tonic water

1 1/2 cups unsalted butter, softened

1 cup cocoa powder

5 cups icing sugar

1/2 cup milk

2 tsp vanilla extract

Candy canes, jaffas and spearmint leaves to decorate

Method:

  1. Preheat oven to 180°c and line a cupcake/muffin tin with cases.
  2. Sift together the flour, cocoa powder, baking powder and salt in a bowl. Put the butter and caster sugar into a separate bowl and beat until pale and fluffy. Add the vanilla extract, then add the eggs, one at a time, beating after each addition.
  3. Gradually add the flour mixture, then stir in the tonic water and milk (you may need to add a little more if it’s too dry).
  4. Spoon the batter into the paper case and bake for 20 minutes, until risen and a skewer inserted in the centre comes out clean. Leave to cool in the tin before transferring to a wire rack to cool completely.
  5. To make the icing, cream together the butter and cocoa powder until well-combined. (Edit: Just noticed this is for the wrong recipe! Oops! Will change it at some point… )
  6. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added. Add vanilla extract and combine well. If the icing appears too dry, add a little more milk until it reaches the right consistency.
  7. Pipe the icing onto the cupcakes and top with decorations. I placed a simple candy cane on half and created an easy holly and ivy with the other half using the jaffas and mint leaves.

Signature

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