Wow! Only a week and a day until Christmas 🙂 It’s warming up around here which means that having the oven on and heating the house isn’t ideal and so I’ve had a couple of organised baking spells to try and minimise the amount of oven time.
I made these cupcakes yesterday for an afternoon tea with friends and they’re easy and delicious (and still soft & moist today).
For decorations, go as crazily festive as you like. There are plenty of cute Christmas sugar icing decorations that are cheap and readily available, you could make up a range of different coloured icings and pipe a wreath on them or something along those lines (if you can be bothered), or do as I did, and cut out some holly out of ready-made fondant icing.
Of course, these cupcakes aren’t reserved just for Christmas time, they would work equally well as birthday cupcakes with piped icing and candles!
Ingredients (Makes 24)
150g softened butter
⅔ cup caster sugar
2 tspns vanilla extract
1 ⅓ cups self raising flour, sifted
4 tblspns cocoa, sifted
½ cup buttermilk
1 ½ tblspns of good quality red food colouring (I use Wilton’s, you may need to adjust the amount depending on the brand you use)
Cream Cheese Icing
500g cream cheese, chopped
100g butter, softened
1 tspn vanilla extract
1 ½ cups icing sugar
2 tblspns milk
Ready made white fondant icing
Red food colouring
Green food colouring
Holly leaf cutter (or stencil)
Preheat oven to 160°C fan-forced. Place butter, caster sugar and vanilla into a large bowl and beat with electric mixer until pale and creamy. Add the eggs, beating until well combined. Add the flour, cocoa, buttermilk and food colouring and beat on a low speed until just combined.
Divide mixture into cupcake tins lined with (green) patty pans. Bake for 15-20 minutes (depending on your oven) or until a skewer inserted into the middle of the largest cupcake comes out clean. Allow to cool completely on a wire rack.
While the cupcakes are cooking and cooling, divide half of the fondant icing into 2 and colour one lot vibrant red, and the other a deep (holly-ish) green. Roll out the green fondant with a rolling pin and cut out 48 holly leaves. Then, using a sharp non-serated knife, mark out a leaf pattern by running the knife through the centre so that it leaves an incision but does not cut through. Then cut diagonal incisions from the centre out so that it looks like the veins of a leaf (see picture below).
Pull small pieces of the red fondant off and roll into 48 small balls to make the holly berries.
Once the cupcakes are almost completely cool, start making the cream cheese icing. Place the cream cheese and butter into a large bowl and beat with an electric mixer for 8-10 minutes. Add the icing sugar and vanilla and beat for a further 5 minutes or until completely smooth. Add the milk and beat until just combined.
Ice each cupcake with a generous amount of icing and top with 2 leaves and 2 berries. Enjoy!
Recipe adapted from Donna Hay’s recipe ‘red velvet cupcakes with sugared cranberries’.