How to bake Christmas cupcakes

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Christmas is just around the corner ! So i thought I’d try to make some Christmas inspired cup cakes that you could try to make at home yourself 😉 I made these cup cakes so my little sister could give them to her teachers in school as an early Christmas treat. I made 2 flavors but with the same base cause I was pressed for time.

Flavors:

– vanilla cup cake with peppermint frosting

-vanilla cup cake with cream cheese frosting. I used red food coloring to get the base color of the cup cake

My challenge with cupcake baking is creating the perfect moist cup cake that melts in your mouth and this was exactly how it turned out – so I was really happy with the results. I finally have the recipe I have always wanted ☺ yay !

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Ingredients for Perfect Vanilla Cupcakes:
1 1/4 cups all-purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
3/4 cup sugar
1 1/2 tsp pure vanilla extract
1/2 cup canola oil (vegetable oil)
1/2 cup buttermilk or you can substitute the buttermilk with 1/2 cup milk plus 1/2 teaspoon vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

How to Make the Best Vanilla Cupcakes: ❤

Preheat the oven to 350 degrees F and line a cupcake/muffin pan with cupcake liners.

1.) In a medium bowl, sift together 1¼ cups flour , 1¼ tsp baking powder, ½ tsp baking soda and ½ tsp salt. Set flour mix aside.

2.) In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).

3.) Add ¾ cup sugar and continue to beat on medium speed (30 seconds).

4.) Add vanilla and oil and beat on medium speed (1 minute)

5.)Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.

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6.) Scoop batter into a lined muffin pan. Fill to about ½ full. – an ice cream scooper is perfect for this !

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Now I filled one tray with the plain mix, and half the other tray with the red food coloring mixture.

7.) Bake for 12 -14 minutes at 350°F. Let them cool in the pan for a couple minutes, then remove.
Once the cupcakes are cooled to room temp, then you may add the frosting.

Serving makes 18 cup cakes

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For the peppermint frosting you will need :

1/2 cup butter, softened
1 (16-oz.) package powdered sugar
1/3 cup milk
1/4 teaspoon peppermint oil
– green food coloring

Directions :
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat at low speed just until blended after each addition. Stir in peppermint oil.
Then add the food coloring ☺

For the cream cheese frosting :

2 ounces unsalted butter, softened
2 ounces cream cheese, softened
1 cups powdered sugar
1 teaspoon vanilla extract

Directions:
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

after you have done both you may now pipe the frosting onto the cup cakes and sprinkle some candies on top to make it look pretty! I used red sugar sprinkles , green and red sprinkles. 😉

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Baking can be quite a challenge its really important you follow exactly what the measurements say especially when baking the cake – one mistake can ruin the whole batch. I once did that for chocolate cupcakes and I had to throw it all away 😢 but practice makes perfect!

Hope you enjoyed this write up!

Besitos 💋

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