It’s beginning to look a lot like Christmas!
There is something just so magical about Christmas, everything is so exciting and there is so much going on! I am away for Christmas this year and will actually be on a plane so I am determined to make the most of everything Christmassy before I go. We may not be here on Christmas Day but the Christmas Tree is still up in our flat, decorated with red and gold glittery baubles, glittery little birds and traditional white lights. When the Christmas tree goes up that means that Christmas really is here! I made some of my own decorations too this year and have given them to people as presents. I dried oranges (which made the kitchen smell delightful), then threaded them with cranberries and cinnamon sticks to make decorations! And of course I have been doing some Christmas baking, mince pies and even Panettone this year. These though are my Christmas cupcakes for this year, they have a variety of decorations, the snowflake ones being similar to my Winter Cupcakes from last year. These cakes were made to sell at ELOCs performances of Jingle Belles where I was working behind the bar and selling lots of mulled wine!
I made half of them vanilla and half of the chocolate cupcakes. I topped the vanilla cupcakes with either the festive red sparkly icing or with the fondant icing present design. I topped the chocolate cupcakes with either chocolate icing and holly or blue icing and snowflakes. All of them were finished off with a touch of edible silk shimmer dust.
To make the vanilla cupcakes:
6oz golden caster sugar
6oz butter or margarine
3 large eggs
6oz self raising flour
splash of milk
1tsp vanilla extract
Beat together the sugar and butter. Add the eggs one at a time and beat well after each one. Fold the flour into the mixture with a wooden spoon or a spatula. Add a splash of milk and the vanilla and mix in. Spoon into cupcake cases and bake at 180C for about 20 minutes.
To make the frosting:
Beat 250g softened unsalted butter together with 500g seived icing sugar. Add 2 tbsp milk and 1 tsp vanilla essence. Beat until smooth and creamy. To make the chocolate icing add seived cocoa powder to the frosting.
I rolled a pattern onto my present toppers using a textured rolling pin like this, I love the effect!
Merry Christmas everybody!