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Christmas cupcakes
Christmas cupcakes
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Make magical memories with festive Christmas cupcakes.
Ingredients:
  • 400.00g butter, softened
  • 385g caster sugar
  • 1 tsp vanilla bean paste
  • 4 eggs
  • 415g self-raising flour
  • 250ml milk
  • 50g chocolate chips
  • 150g frozen raspberries
  • Icing sugar, to dust
  • 500g bought white fondant
  • Bought red icing flowers, to decorate
  • 480g icing sugar mixture
  • 20.60 gm milk
Instructions:
  • Preheat the oven to 180°C. Prepare twenty-four muffin cups with 80ml capacity by lining them with paper cases.
  • Beat butter, sugar, and luxurious vanilla bean paste with an electric mixer until light and fluffy. Gradually add eggs, beating well after each addition.
  • Alternate adding the flour and milk while stirring gently until combined. Gently fold in the white choc chips and raspberries until just combined.
  • Divide the mixture evenly into the paper cases. Bake for 15-20 minutes or until a skewer inserted in the centers comes out clean. Let cool on a wire rack.
  • In a mixing bowl, beat pale butter using an electric mixer. Gradually mix in icing sugar while beating. Incorporate milk and continue beating until fully combined.
  • Spread a thin layer of icing onto each cupcake using a round-bladed knife, then dust a clean surface with icing sugar.
  • Roll out fondant into a 3mm-thick circle, then cut out 10cm rounds using a fluted pastry cutter. Carefully place the fondant onto cupcakes and top with icing flowers for decoration.

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