Christmas cupcakes

Christmas cupcakes


Create truly beautiful memories with these sweet Christmas cupcakes for the festive season.

The ingredient of Christmas cupcakes

  1. 200g butter, softened
  2. 1 3/4 cups (385g) caster sugar
  3. 1 teaspoon vanilla bean paste
  4. 4 eggs
  5. 2 3/4 cups (415g) self-raising flour
  6. 1 cup (250ml) milk
  7. 1/4 cup (50g) white choc chips
  8. 150g frozen raspberries
  9. Icing sugar, to dust
  10. 500g bought white fondant
  11. Bought red icing flowers, to decorate
  12. 200g butter, softened
  13. 3 cups (480g) icing sugar mixture
  14. 1 tablespoon milk

The instruction how to make Christmas cupcakes

  1. Preheat oven to 180u00b0C. Line twenty-four 1?3-cup (80ml) capacity muffin pans with paper cases.
  2. Use an electric mixer to beat butter, sugar and vanilla bean paste together until pale and creamy. Add eggs, 1 at a time, beating after each addition.
  3. Add the flour and milk in alternate batches and stir until just combined. Add the white choc chips and raspberries and gently fold until just combined.
  4. Spoon mixture among paper cases. Bake for 15-20 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool.
  5. To make the frosting, use an electric mixer to beat butter until very pale. While beating, gradually add icing sugar. Add the milk and beat until combined.
  6. Use a round-bladed knife to spread icing onto each cupcake in a thin layer. Dust a clean surface with icing sugar.
  7. Roll fondant to a 3mm-thick disc. Use a 10cm-round fluted pastry cutter to cut discs from fondant. Gently smooth fondant onto cupcakes. Decorate with icing flowers.

Nutritions of Christmas cupcakes



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