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Christmas cupcakes with chocolate brandy buttercream
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Indulge in fluffy Christmas cupcakes with chocolate brandy buttercream for a festive treat!
Ingredients:
  • 250.00g butter, softened
  • 115g caster sugar
  • 2 tsp vanilla bean paste
  • 2 eggs, at room temperature
  • 225g self-raising flour
  • 1.25 gm ground cinnamon
  • 80ml milk
  • Dried coconut flakes, to decorate
  • 230g icing sugar mixture
  • 20.00 gm cocoa powder, sifted
  • 20.00 ml brandy
Instructions:
  • Preheat your oven to 180°C and prepare a 12-hole muffin pan by lining it with paper cases.
  • With an electric mixer, cream together butter, sugar, and vanilla until smooth. Mix in eggs one at a time until fully incorporated. Fold in flour, cinnamon, and milk until a smooth batter forms. Divide the batter into paper cases. Bake for 20-25 minutes or until a toothpick inserted into a cake comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • Make luxurious chocolate brandy buttercream: In an electric mixer, whip butter until fluffy. Slowly incorporate icing sugar and cocoa until blended. Mix in brandy until fully combined. Generously frost cakes with the decadent buttercream, either spreading or piping it on. Finish by elegantly topping with coconut flakes. Enjoy the exquisite creation.

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