3 Super-sweet Christmas cupcakes

Nov 26, 2012 at 6:00 p.m. ET

Say no to dry cake and boring pudding with these three delicious cupcake recipes sure to fill you and your friends with the spirit of Christmas!

christmas cupcake

Cupcakes are great for any type of celebration. They're easy to transport, easy to eat and are a great canvas for creative cooks! These three cupcake recipes are fresh, fun, easy to make and are sure to brighten up any Christmas party.

A very minty Christmas

christmas tree cupcake

A rich chocolate base with peppermint icing, this cupcake looks like Christmas and doubles as a perfect after dinner mint.

For the cake:

  • 200 grams of plain flour
  • 40 grams of cocoa powder
  • 200 grams of caster sugar
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of bicarbonate of soda
  • 175 grams of soft, unsalted butter
  • 2 large eggs
  • 2 teaspoons of vanilla paste
  • 150ml of sour cream
1

Preheat the oven to 180 degrees Celsius and line a 12-hole cupcake tin with green or silver cupcake liners.

2

In a large bowl, beat the butter and sugar until it is pale and fluffy. Mix the eggs, vanilla paste and sour cream together, then beat into the butter. Stir in the dry ingredients until the batter is smooth and well mixed.

3

Divide the mixture between the cupcake cases and bake for 15 minutes or until springy and cooked through. Cool on a wire rack and ice when cold.

For the icing:

  • 150 grams of butter, softened
  • 1-1/2 cups of icing sugar mixture
  • 1–2 tablespoons of milk
  • 1 tablespoon of peppermint essence
  • A few drops of green food colouring
  • Silver or red edible silver balls or stars
  • Piping bag with a fluted pipe
1

Beat the butter until it is pale and fluffy. Slowly mix in the sifted icing sugar mixture and milk until a smooth paste forms. If the mixture is too thick, add a little more milk until it can be piped or spread easily. Add in the peppermint essence and green food colouring to taste.

2

Spoon the icing into a piping bag with a fluted pipe. Pipe the icing onto the cupcake in a large circle to create a tall Christmas tree. Sprinkle with silver balls to decorate.

Polar express

north pole cupcake

Hitch a ride to the North Pole with this delicious red velvet and white chocolate Christmas cupcake.

For the cake:

  • 210 grams of plain flour
  • 30 grams of cocoa powder
  • 200 grams of caster sugar
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of bicarbonate of soda
  • 175 grams of soft, unsalted butter
  • 2 large eggs
  • 2 teaspoons of vanilla paste
  • 2 teaspoons of red food colouring
  • 150ml of sour cream
1

Preheat the oven to 180 degrees Celsius and line a 12-hole cupcake tin with red or silver liners.

2

In a large bowl, beat the butter and sugar until it is pale and fluffy. Mix the eggs, vanilla paste, food colouring and sour cream together, then beat into the butter. Stir in the dry ingredients until the batter is smooth and well mixed.

3

Divide the mixture between the cupcake cases and bake for 15 minutes or until springy and cooked through. Cool on a wire rack and ice when cold.

For the icing:

  • 150 grams of butter, softened
  • 1-1/2 cups of icing sugar mixture
  • 2 tablespoons of milk
  • 1 teaspoon of vanilla essence
  • 1/4 cup of melted white cooking chocolate, cooled
  • 12 candy canes, hooks removed
  • 12 Maltesers to decorate
1

Beat the butter until it is pale and fluffy. Slowly mix in the sifted icing sugar mixture and milk until a smooth paste forms. If the mixture is too thick, add a little more milk until it can be piped or spread easily. Add in the vanilla essence then slowly beat in the cooled, melted chocolate until it is well combined. Do make sure you cool the chocolate, otherwise when you add it to the icing mixture it will seize and curdle.

2

Using a knife, spread the icing onto the cupcake roughly to create a snowy effect. Top with a candy cane and a Malteser.

Jolly holly

christmas holly cupcake

Fresh raspberries and vanilla cream icing make for a perfect summer Christmas cupcake.

For the cake:

  • 240 grams of plain flour
  • 3/4 cup of fresh or frozen raspberries
  • 200 grams of caster sugar
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of bicarbonate of soda
  • 175 grams of soft, unsalted butter
  • 2 large eggs
  • 2 teaspoons of vanilla paste
  • 150ml of sour cream
1

Preheat the oven to 180 degrees Celsius and line a 12-hole cupcake tin with Christmas themed liners.

2

In a large bowl, beat the butter and sugar until it is pale and fluffy. Mix the eggs, vanilla paste and sour cream together, then beat into the butter. Stir in the dry ingredients until the batter is smooth and well mixed. Gently fold through the raspberries until they are evenly distributed.

3

Divide the mixture between the cupcake cases and bake for 15 minutes or until springy and cooked through. Cool on a wire rack and ice when cold.

For the icing:

  • 150 grams of butter, softened
  • 1-1/2 cups of icing sugar mixture
  • 2 tablespoons of milk
  • 2 teaspoons of vanilla essence
  • 12 Maltesers to decorate
  • 24 spearmint leaves to decorate
1

Beat the butter until it is pale and fluffy. Slowly mix in the sifted icing sugar mixture and milk until a smooth paste forms. If the mixture is too thick, add a little more milk until it can be piped or spread easily. Add in the vanilla essence and beat until well combined.

2

Using a knife, spread the icing onto the cupcake. Wet the knife slightly and spread the icing in a circle in from the edge to smooth. Top with a Malteser "berry" and two spearmint leaves to create a sprig of holly.

More Christmas ideas

DIY Christmas tree
3 Christmas crafts you'll want to keep
5 Easy Christmas crafts for kids

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