Christmas Cupcakes (Print Version)
# Ingredients:
01 -
1 2/3 cups (200g) all purpose flour.
02 -
1 cup (200g) granulated sugar.
03 -
1/4 tsp (1g) baking soda.
04 -
1 tsp (4g) baking powder.
05 -
1/4 tsp (1g) kosher salt.
06 -
3/4 cup (190g) unsalted butter, room temperature.
07 -
3 egg whites.
08 -
1 tbsp (15mL) vanilla extract.
09 -
1/2 cup (120g) sour cream.
10 -
1/2 cup (118mL) whole milk.
11 -
2 lbs (900g) confectioners sugar.
12 -
1 lb (450g) unsalted butter.
13 -
1 tsp (5mL) vanilla extract.
14 -
1 tbsp (15mL) heavy cream.
15 -
1 pinch salt.
16 -
1 tsp (5mL) whole milk.
17 -
Red, green and orange food coloring.
18 -
Sugar pearls for decorating.
19 -
Large marshmallows.
20 -
3 tbsp candy melts.
# Instructions:
01 -
Preheat to 350°F. Sift dry ingredients including sugar. Whisk wet ingredients separately. Combine and distribute in cupcake papers. Bake 15-20 minutes.
02 -
Cream room temperature butter. Add confectioners sugar in batches. Mix in salt, milk, cream and vanilla until fluffy. Divide and color as needed.
03 -
Pipe white base. Use leaf tip for green wreath. Add red ribbon with petal tip. Decorate with sugar pearls.
04 -
Pipe green leaves with large leaf tip. Add red petals with petal tip. Finish with yellow center.
05 -
Pipe white base and brown trunk. Create tree with star tip dollops. Decorate with sugar pearls.
06 -
Pipe white base. Add cut marshmallow. Use black buttercream for features and orange for nose. Add pearl buttons.
07 -
Pipe red hat shape. Add white buttercream dollops for fur trim.
# Notes:
01 -
Can substitute yogurt for sour cream.
02 -
Can use different buttercream types.
03 -
Optional mint flavor with candy canes.