These Holly Wreath Christmas Cupcakes are the perfect dessert for your holiday meals! Make these in the kitchen with the kids!
Christmas Cupcakes with Homemade Buttercream Icing Recipe
Yield: 12
Holly Wreath Christmas Cupcakes Recipe
Ingredients
- 1 1/3 C flour
- 1/4 tsp baking soda
- 2 tsp baking powder
- 3/4 C unsweetened cocoa powder
- 1/8 tsp salt
- 3 TBSP unsalted butter, room temp
- 1/2 C sugar
- 2 eggs, room temp
- 3/4 tsp vanilla
- 1 C whole milk
- Frosting Ingredients:
- 1 C unsalted butter, room temp
- 4 + C powder sugar
- 4 TBSP heavy whipping cream
- Icing Ingredients:
- 2 egg whites
- 1 C powder sugar
- 1/2 tsp cream of tartar
- Green & red gel food coloring
Instructions
- Cupcake Directions:
- -Preheat oven to 350 degrees. Line cupcake pan with paper liners.
- -Combine the flour, baking powder, baking soda, cocoa and salt. Whisk these together. Set aside.
- -Cream together the butter and sugar until light and fluffy in a large bowl.
- -Add the eggs one at a time, beating after each addition. Add in the vanilla.
- -Alternate by adding the flour mixture with the milk; beating after each addition.
- -Fill the lined cupcake tins 3/4 full.
- -Bake at 350 degrees for 20 to 25 minutes, or until a toothpick inserted into the cake comes out clean.
- -Allow to cool in cupcake pan for 10 minutes.
- -Move to a wire rack to cool completely.
- Frosting Directions:
- -Cream the butter and powder sugar until it is light and creamy.
- -If it doesn't cream add several drops of the heavy whipping cream until it creams.
- -Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then.
- - Add more powder sugar 1/2 C at a time. Mix well.
- -If ready scoop the frosting into a pastry bag with a large tip.
- -Twist the open end of the pastry bag to push the frosting to the tip.
- -Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
- Icing Directions:
- -Combine all ingredients in a mixing bowl. Mix on medium speed for 4 minutes. (except your food coloring)
- -If icing is not stiff enough add 1/4 C powder sugar.
- - Spoon the icing into a bowl.
- -Take out 1/4 of the icing and put in a separate bowl. Add several drops of red gel food coloring. Stir well to mix the color.
- -Add several drops of the green gel food coloring to the remaining icing . Stir well to mix the color.
- -Spoon the green icing into a piping bag with a star tip. Holding the piping bag with the star tip straight down begin to squeeze the open end of the bag to force the icing to the tip.
- -Circle the frosting on top of the cupcake making in the shape of a wreath. Allow this to dry for about 1 minute.
- -Spoon the red icing into a piping bag with a small round tip.
- -Following the example from the picture of the cupcakes begin making small red dots on top of the green wreath. Then make a bow also in the red icing.
- -Allow the icing to dry completely.
