Christmas cupcakes

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Jump into the holiday season with festive Christmas cupcakes.

The whole world is cookie crazy this time of year. The holidays and cookies go hand in hand. But let’s not forget the magic that can be created from a piped cupcake doused in fancy sprinkles. Easy Christmas cupcakes look elegant, but are simple to make.

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When you select fancy cupcake papers and special sprinkles, it elevates your bake. Piped frosting will leave your guests thinking the cupcakes came from a fancy bakery.

The secret to great looking piped frosting is all in the frosting tip. And really, what’s more mesmerizing than watching piped frosting?

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A vanilla cake for the cupcake base means you can put any flavor frosting or garnish you like on top. Because absolutely anything will work with this cake recipe.

Having a clean flavor like vanilla is going to stand out over all the insanity lined up before you on a buffet table. What good is having 6 different chocolates and caramel and ganache and whatever else can be crammed into one little dessert bite? Your mouth can only taste but so much at once.

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A perfectly baked, elegantly decorated cupcake is kind of a relief to all the infusions, heavily colored and, frankly, totally over done food we see these days.

Your brain can only process so much in one bite. After that, it’s a waste of expensive ingredients and your time. This is my personal opinion as a home cook and baker.

For goodness sakes, all that EXTRA is not necessary. If you want to explore the challenges of those Olympic level bakes on instagram, then that is wonderful. But …no one should feel pressured to crank out that kind of stuff for a family gathering.

At your next Christmas party, why wouldn’t you serve decorated cupcakes alongside the Chex mix and popcorn balls?

What ingredients are in the cupcake base?

• Cake flour: the finer texture of cake flour gives the cupcake a lighter texture.
• Baking powder: Helps the cake to rise.
• Baking soda: this cake needs a little extra lift
• Salt: balances the sweet
• Unsalted butter: soften to room temperature (which means 67 -68 degrees)
• Caster or superfine sugar sugar: finer sugar will dissolve more easily into the creaming process with the butter.
• Egg whites: use only the whites to keep the cakes from going yellow.
• Clear vanilla extract: clear vanilla is a used for vanilla cupcakes, but you could use any extract you like. This base will take any flavor. Almond or lemon would be delicious.
• Sour cream: use the full fat variety.
• Buttermilk: makes all bakes lighter and finer.
• American buttercream and sprinkles for decorating (I use something I found in the craft store)

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How to mix the Cupcake recipe:

• Whisk and sieve the dry ingredients together: cake flour, baking powder, baking soda, and salt. Set aside.
• Using a stand mixer fitted with a paddle attachment, beat the butter on medium high speed until smooth and creamy, about 1 minute.
• Rain in the sugar and beat on medium high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula at least 2 or 3 times in the mixing process here. We rain in the sugar while the mixer runs to incorporate more air into the mixture which gives a very light cake.
• Add the vanilla at this stage of mixing.
• Add the egg whites one at a time and allow each to fully incorporate before adding the next one. Beat on medium-high speed until combined, then beat in the sour cream. Remember to scrape down the sides and up the bottom of the bowl during this part of mixing.
• With the mixer on low speed, add 1/3 of the dry ingredients and then half the buttermilk. When that is incorporated, repeat the first step. Finally, add the the final addition of the dry ingredients. Do not over-mix. Remember to scrape down the sides and the paddle attachment while adding this last part of the recipe.
• There should be no lumps or unmixed batter, but if there is, whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour/spoon the batter into the liners – fill liners 2/3 full to avoid spilling over the sides.
• Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
• The spring back method is a good tool to use with this recipe as the appearance of the cupcakes can be deceptive. Don’t over bake! Allow the cupcakes to cool completely before frosting.Frost cooled cupcakes with vanilla buttercream. I simply used a reusable piping bag and a Wilton 1M frosting tip. Leftover cupcakes keep well covered tightly.

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Here’s the truth. I would rather share something with you that is actually achievable in the absence of a degree from the Culinary Institute.

Certainly studying at Le Cordon Blue is a fantastic opportunity, but you really don’t need that if you’re making something for Book Club or to take to work for an afternoon Christmas party.

The fanciest decorative technique used with these Christmas cupcakes is that the frosting is a swirl of two colors. I put one color on one side of the piping bag, and the other color on the other side. I went for a light green and tinted the remaining frosting with an antique look.

I prefer tinted frostings and glazes as opposed to saturated color. It’s a personal preference, so you can add more color if you like. In any case, do invest in gel food colors as a liquid can impact frosting consistency. After all that time carefully whipping the frosting and using those expensive precious, we certainly don’t want to ruin that gorgeous, pipeable texture at the last minute.

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This is my favorite vanilla cake recipe. I recommend buttermilk, and caster sugar instead of regular granulated sugar. The buttermilk is added at the end, alternating mixing with the dry ingredients, and I measuring the ingredients using a food scale. Don’t fear the food scale! The frosting is American Buttercream, and it’s absolutely delicious.

Cupcakes are festive and extra special when piled high with frosting and special sprinkles.

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I’ve included a video showing the full mixing process for this cupcake recipe. Once you master this little cake, you can do all sorts of things to personalize it for any occasion.

Merry Christmas and Happy Holidays to you! I sincerely hope you enjoy these little bites of heaven and that you share them in your own gatherings this season.

You might also like:

• Christmas Spice Cake
• Waterless Mason Jar Snow Globe
• Small Christmas Tree

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