Description
Christmas cupcakes recipe which is easy and has lots of ideas to decorate them! Once you have the base vanilla recipe, there is no end to the amount of fun you can have decorating them.
Below this recipe card I have listed some ideas for decorating, plus some of the cupcake cases, piping bag nozzles and decorations I use on my cupcakes.
I have lost count over the years just how many cupcakes I have made, especially at Christmas. When the children were young I would make them more novelty themed, but as they are now adults, they have become a bit more sophisticated in design, although still like it when Mum goes nostalgic. The recipe gives you an idea of what you need for both fondant topped icing or the buttercream icing method.
[ratings]Ingredients
- 120g Plain Flour
- 150g caster sugar
- 1 1/2 tsp of baking powder
- 50g butter at room temperature
- 130mls of milk
- 1/2tsp vanilla extract
- If using Fondant icing, you will need coloured fondant, or white fondant and colour it yourself. I also find that smooth apricot jam helps stick the fondant in place. I am not keen on the edible glue, it seems to have a weird taste to it. Apricot jam which is smooth and slightly warmed in a pan or with a few drops of boiled kettle water, works better and tastes nicer.
- For Buttercream (If using):-
- 400g Icing Sugar
- 120g Butter at room temperature
- 3 Tbsp Luke warm water
- Decorations and drops of food colouring and flavourings as you may require in substitution for vanilla or you could still use a couple of drops of vanilla extract.
Instructions
Pre-heat your oven to 180 degrees.
Line a 12 hole muffin tin with paper baking cases. Do not scrimp on a decent muffin tin. Old ones lose their non stick and can make a mess of your creations. Sometimes old tins have oil and stuff in, and this then transfers to your baking cases making them look unsightly. I have solved this by having a set of muffin tins, which I only use for cupcake making.
Cream the butter and sugar in a mixer (or a hand whisk) until the mixture starts to go white and fluffy. Add the flour and baking powder until combined. In a pouring jug mix together the milk, egg and vanilla extract. With the mixer or hand whisk going gradually add the milk mix. You may need to stop and run a spatula around the edge of the mixing bowl to ensure that everything is properly incorporated. Do not over mix as this will leave the sponge flat. Half fill each of the baking cases with mixture. I find the best way of putting the mixture into the cases is by using an ice cream scoop or pouring it gently from a jug. The idea is not to spill the mix onto the tin or outside of the case as it can look unsightly.
Bake the sponges for about 20 minutes. Just check with a skewer or cocktail stick into the middle, to ensure that the mixture is cooked. When they are cooked leave them to cool.
If using whipped buttercream on the cupcakes, please ensure that the sponges are cold before you start to put any of the buttercream on them. If they are slightly warm you will end up with a liquid mess, not buttercream on your cupcakes!
To make the buttercream simply whisk/beat the icing sugar, butter, vanilla and water together. To get a real good airy whip, make sure you whisk it for about 4 to 5 minutes. If the buttercream is little stiff just add another teaspoon of water a bit at a time. You can also add a few drops of flavour and colouring to suit.
Pipe the buttercream or spoon it on to the tops.
Decorate the top as you wish. The section below this recipe card includes affiliate links, so you choose whether you are interested in clicking them or not.
Notes
Be careful how much colouring you use in buttercream and fondant. Always go by the colouring manufacturers instructions. I find natural colourings better.
The prep and cook time is for the bases. The decorating time is up to you, and how far you want to go in your decorating.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Baking
- Method: Oven
- Cuisine: British
Nutrition
- Serving Size: 1/12
- Calories: 250
- Sugar: 45.5g
- Sodium: 7.4mg
- Fat: 3.5g
- Saturated Fat: 2.1g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 54.5g
- Fiber: 0.3g
- Protein: 1.4g
- Cholesterol: 9.2mg