Christmas Cupcakes
These Christmas cupcakes are super fun, super cute and perfect for the festive season.
Servings: 12 Cupcakes
Ingredients
For the Vanilla Cupcakes
- 145 g Unsalted Butter or Stork
- 145 g Caster Sugar
- 145 g Self-Raising Flour
- 4 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
For the Buttercream
- 500 g Icing Sugar
- 250 g Unsalted Butter
- 1 tsp Vanilla Extract
- 3-4 tbsp Whole Milk (optional)
- Green Food Colouring
- Red Food Colouring
- White Food Colouring (optional)
Christmas Tree Cupcake Decorations
- Chocolate Stars
- Sprinkles
Melted Snowman Cupcake Decorations
- Snowman Marshmallows
- Sprinkles
- 50 g Milk Chocolate
Instructions
To Make the Vanilla Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave them to one side.
- In a large bowl, whisk together the butter and sugar until light and fluffy.
- Add in the remaining ingredients and whisk until they are all combined.
- Spoon the mixture into the cupcake liners. I use a small ice cream scoop to do this so I know that they are all even.
- Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are springy to the touch.
- Leave them to cool for 15-20 minutes before moving them to a wire cooling rack to cool fully.
To Make the Vanilla Buttercream
- Add the butter, icing sugar and vanilla extract to a large mixing bowl and mix until all the ingredients are incorporated.
- If the buttercream is too thick add 1 tbsp of milk and mix. Repeat until the buttercream is the desired consistency.
- Split the buttercream equally into three bowls.
- Add the green food colouring a little at a time to one bowl. Mixing after each addition of food colouring. Once you have reached the desired colour pop it into a piping bag with a 1M or 2D piping tip and leave it to one side.
- Add the red food colouring a little at a time to the second bow. Mixing after each addition. Once you have reached the desired colour pop it into a piping bag with a large round nozzle and leave it to one side.
- With the third bowl, you can leave it as it is or add some white food colouring. Mixing after each addition. Once you have reached the desired colour, split this buttercream into two equal amounts. Put one into a piping bag with a large round nozzle and the other half into a piping with a 1M or 2D piping tip.
Christmas Tree Cupcakes
- Pipe the green buttercream in swirls on the cupcakes creating a peak at the top.
- Decorate with a chocolate star on top and some pearl or ball sprinkles.
Santa Hat Cupcakes
- Pipe the red buttercream onto the cupcakes again in a swirl, creating a peak at the top. Leave a little gap around the side of the cupcake for the white buttercream.
- Pipe the white buttercream with the 2D or 1M piping tip around the edge of the cupcakes and onto the top of the red swirl.
Melted Snowman Cupcakes
- Pipe the buttercream onto the top of the cupcake. I start from the inside of the cupcake and work my way out. You don’t need to pipe a swirl on these ones you want them to be quite flat.
- Smooth the buttercream out using a palette knife. Add a snowman marshmallow and some sprinkle buttons to the centre of the cupcake.
- To finish the snowmen cupcakes, melt the chocolate in a heatproof bowl in the microwave in 20-second bursts, stirring after each burst until the chocolate is completely melted.
- Pop the chocolate into a piping bag with a small round nozzle and pipe some arms onto your melted snowmen.
Notes
- These cupcakes will last for 3+ days in an airtight container.