I bought REALLY cute Christmas cupcake cases, so I had to use them. There really is no other reason for this post. So my classic Christmas cupcake was born. I always think cupcakes are such great little gifts and always look nice when displayed too. A little Christmas Eve treat for the family?? Enjoy!
Ingredients for Classic Christmas Cupcakes
60g unsalted butter
220g self raising flour
220g caster sugar
1 tsp baking powder
180ml whole milk
2 medium eggs
1 tsp vanilla extract
Red food colouring (I used 2 tubes of Dr Oetker food gel colouring, or you can use a few tbsp of the liquid – best measured by eye, little by little, until you get the colour you want!)
Edible Christmas decorations to sprinkle on top.
for The Cream Cheese Frosting
65g unsalted butter
250g icing sugar
80g cream cheese
(+1 tbsp of whole milk)
Cupcake cases and cupcake baking tray.
Makes 12 massive muffin sizes or about 15 cupcake sizes.
Preheat oven to 180oC
For The Classic Christmas Cupcakes
1) In a large bowl chuck in the butter, flour, sugar and baking powder. Whisk it all together until you get a sandy consistancy.
2) Now pour in half the milk and combine with a wooden spoon. When that is done, add the remaining half until everything is combined.
3) In a seperate bowl whisk together the eggs and vanilla extract, then beat into the mixture. Be careful not to overmix but make sure all is combined. Now chuck in your food colouring. If you are using the gel just add it all in one go. If using the liquid, add it little by little until you get your desired colour.
4) Once that is evenly mixed, pour into your prepared cupcake cases until they almost reach the top. Pop into the preheated oven for 22-24 mins. They are done when a skewer inserted comes out clean. Leave to cool in the tray and then turn out onto a wire rack to cool completely.
For The Cream Cheese Frosting
1) In a medium bowl chuck in the butter and icing sugar and whisk together. Once this has combined as much as possible before you cover EVERYTHING in white powder, add the cream cheese and whisk on a high speed for at least 3-4 minutes. If the fristing is a little thick add a tbsp of milk. Done.
1) At this time of year I have no time for piping. I used a spoon, doloped a large tbsp of frosting on top of the cupcake and spread it out a little. Homemade look. My only little tip would be to leave a bit of red showing around the edge, I think it looks festive! Then sprinkle with whatever edible Christmas decorations you can lay your hands on.
These are for my pal Dickie – for all the love he shows my blog xxx
I bought those cases as well, they’re so cute! I’ll have to make these so I can use them again!by Clare December 12, 2014 at 05 : 02
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Thanks so much – that’s so kind! xby bright-admin February 2, 2017 at 02 : 17