- 12 Bakes of Christmas: Easy Alcohol Fudge
- 12 Bakes of Christmas: Gingerbread House
- 12 Bakes of Christmas: Bauble Fancies
- 12 Bakes of Christmas: Premium Hot Chocolate
- 12 Bakes of Christmas: Easy Tree Decorations
- 12 Bakes of Christmas – Easy Iced Cupcakes
- 12 Bakes of Christmas: Candy and Popcorn Stars
- 12 Bakes of Christmas: No Bake Christmas Rocky Road
- 12 Bakes of Christmas: Cranberry Chocolate Brownies
- 12 Bakes of Christmas: Sausage Rolls
- 12 Bakes of Christmas – Cocoa Cookies
- 12 Bakes of Christmas: Cheese Twists
- 12 Bakes of Christmas – The Festive Loaf
- 12 Bakes of Christmas: Christmas Tree Sponge Pops
- 12 Bakes of Christmas – Vanilla Cookies
- 12 Bakes of Christmas: White Chocolate and Cranberry Fudge
- 12 Bakes of Christmas – Chai Spice Cupcakes
- 12 Bakes of Christmas – (Vegan) Chocolate Truffles
- 12 Bakes of Christmas – Dutch Spiced Apple Cake
- 12 Bakes of Christmas: Naughty Hot Chocolate with Baileys Marshmallows
- 12 Bakes of Christmas – Gingerbread
- 12 Bakes of Christmas – Raspberry Thumbprint Cookies
- 12 Bakes of Christmas – Orange and Cinnamon Biscuits
- 12 Bakes of Christmas: Panettone
- 12 Bakes of Christmas: Salted Caramel Brownies.
Welcome to our ’12 Bakes of Christmas’ series! Each day until the end of term,our writers will be sharing a Christmas themed recipe. There will be a mix of sweet treats and savoury bakes, so keep a look out each day for a festive new recipe to try.
I’ll admit that I’m not the most talented baker! I’m incredibly envious of my friends who can whip up delicious treats from scratch. If you’re a novice baker like me, or just want a quick and easy Christmas recipe to follow, then these Christmas cupcakes are ideal for you! They’re incredibly versatile and you can adapt them to suit your own tastes and dietary requirements.
You will need:
- 175g caster sugar
- 175g butter, softened
- 3 eggs, beaten
- 175g self raising flour
- Approx 2 x 15ml spoons of water
- Cream together the sugar and butter in a mixing bowl until light and fluffy, using a whisk or wooden spoon. Gradually beat in the eggs.
- Sift the flour. Stir in one tablespoon of flour into the butter mixture until mixed in well.
- Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
- Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack.
- Once the cakes are cooled, it’s time to decorate! Icing pens are a fabulously easy way to decorate your cakes. Try drawing stars, snowflakes or even a reindeer! If you’re feeling brave, follow the next steps for tips on how to make your own icing.
Advanced Steps – Icing
You will need:
125g/4½oz unsalted butter softened
200g/7oz icing sugar, sifted
1 tbsp milk
1 tsp vanilla extract
- Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy.
- Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined.
- Add the milk and the vanilla, then beat until creamy and smooth.
- If the mixture is too stiff, add a little more milk.
- Scrape down the sides of the bowl to make sure all the icing sugar is incorporated. Continue to whisk until light and creamy.
- Icing is ready to use! Carefully spoon this into a piping bag fitted with a number eight star nozzle. Twist the end of the bag to seal the icing in.
- Pipe swirls of the icing on top of each cupcake. Scatter with the edible gold stars or other sprinkles, to decorate. We love these gorgeous cream and white cupcakes!
Icing recipes via BBC/Redonline.
We’d love to know if you try out our recipes! Let us know what you think.