Christmas Cupcakes

We have a lady near where I work who runs a little 'Snack Shack' who made us some Christmas Cupcakes
this year. I love what she did with them so decided to make my own!

I'm pretty pleased with how they came out, and they were pretty easy to make if I'm honest!


For the cakes:
110g/4oz butter or margarine, softened at room temperature
110g/4oz caster sugar
2 free-range eggs, lightly beaten
1 tsp vanilla extract
110g/4oz self-raising flour
1-2 tbsp milk
For the buttercream icing:
140g/5oz butter, softened
280g/10oz icing sugar
1-2 tbsp milk
a few drops food colouring 
Preheat your oven to 180C/350F/Gas Mark 4.
Line a 12 hole muffin tin with muffin cases.
Weigh the butter and sugar and place into a large bowl.
Cream together until the mixture turns a pale cream colour.
Crack the eggs into the mixture one at a time and beat into the mixture. Add the vanilla essence and stir until mixed.
Weigh the flour and gradually fold into the wet mixture using a large metal spoon. Gradually add a little milk until the mixture is soft and wet.
Spoon into the cases until they are half full.
Place the tray in the centre of the oven and bake for 10-15 minutes or until golden brown on the top. Insert a skewer into one of the cakes and if it comes out clean, they are ready. If it comes out with mixture still on it, then place them back in the oven for a couple of minutes.
Once removed from oven, set aside to cool for 10 minutes then remove from the tin and leave to cool on a wire rack.
Now, it’s time to ice!
Weigh the butter and place in a large bowl. You need to beat until the mixture is soft and creamy. It takes some persistence to achieve this part but it’s well worth it!
Add half of the icing sugar and beat until it’s smooth.
Then add the remaining icing sugar, along with one tablespoon of milk and combine until the mixture is smooth and creamy. You can add more milk if your mixture is dry.
**Side note, if you want, you can colour your icing – just drop a spot of your desired food colouring into your icing and stir until mixed.
Spoon the icing into a piping bag with your choice of nozzle and pipe using a spiralling motion from the cake to a point on the top.
Then add your decoration!

I sprinkled some edible glitter over the icing first, just to give that extra Christmas sparkle!

While I chose to use the candy canes – you could use anything you fancied, although preferably, edible! 

Linking up with Natasha at Schue Love.


1 comment:

  1. OK how adorable are these?! I especially love the edible flitter on top!! Thanks for linking up! :)