Hello everyone and happy Christmas Eve Eve!
I love to bake, especially during the winter, the delicious smells of baking and the warm glow of the oven just makes me feel so cosy. I’ve shared some Christmassy baking ideas before including my Polar Bear, Snowflake and Snowman cupcakes, but today I decorated my cupcakes to look like little Christmas trees and wreathes, and in this post I’m going to show you how you can make some too. This time a just did basic vanilla cupcakes as that’s my mum’s favourite but feel free to chose any flavour you like.
🧁 Vanilla Cupcakes 🧁
Ingredients (makes 12):
- 115g / 4 oz butter, softened
- 115g / 4 oz caster sugar
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 115g / 4 oz self-raising flour
- 1 tbsp milk
Before you start preheat the oven to 180C / 350F / Gas Mark 4 and put 12 cupcake cases in a baking tray.
First put the butter and sugar in a large bowl, and using a spoon or electric mixer, beat together until the mixture is pale, light and fluffy.
Beat the eggs in a jug. Then pouring about 1 tbsp into the bowl at a time, beat the butter/sugar and eggs together until combined.
Next beat in 1 tsp of vanilla extract, and using a large metal sieve, sift the flour into the bowl a bit at a time, gently folding the mixture with a spoon between each addition until thoroughly incorporated.
Add 1 tbsp of milk and again gently fold into the mixture. The cupcake mixture should have a smooth consistency and drop easily from the spoon if tapped on the side of the bowl, if it is too runny add a bit more flour to the mixture.
Next, carefully spoon the mixture into the cupcake cases. I find it works best to fill each case halfway up.
Bake in the preheated oven for 15-20 minutes, until the cupcakes are risen, golden and firm to the touch.
Using oven gloves remove the tray from the oven. Leave the cupcakes in the tray for about 10 minutes, then carefully transfer to a wire cooling rack, leave to cool completely.
~ The Buttercream ~
- 150g / 5.5 oz unsalted butter, softened
- 1 tsp vanilla extract
- 280g / 10 oz icing sugar
- 1-2 tbsp milk
Place the butter in a bowl, add 1 tsp of vanilla extract, and using an electric mixer (or a fork) beat the butter until soft and pale.
Gradually sift in the icing sugar, beating well after each addition. The more you beat at this stage, the lighter and fluffier the frosting will be. Beat in 1-2 tbsp of milk to give a softer consistency for piping.
~ Decoration ~
You will need:
- Green food colouring
- Hundreds and thousands
- Star shaped chocolate or sweets
- Piping bag with a star shaped nozzle
Start by spreading a smooth circle of buttercream onto each cupcake to look like a covering of thick snow.
Add drops of green food colouring to the remaining buttercream and mix in, until you reach your desired shade of green.
Fit a star shaped nozzle to your piping bag, then fill with the green buttercream.
On six of the cupcakes, pipe small rosettes in a wreath shape on the top of each cupcake. Sprinkle some hundreds and thousands over the green rosettes to look like berries on your wreath.
Then for the remaining cupcakes, pipe a swirl of green buttercream to resemble a Christmas tree. Sprinkle on some hundreds and thousands or mini smarties to look like baubles and add a star shaped chocolate or sweet to the top of each tree.
Happy baking! I hope you enjoyed today’s post! Comment below: What is your favourite thing to bake at Christmas?
Stay safe and best wishes,
Emily M x