‘Tis the season to be jolly, and nothing makes people more jolly than eating cupcakes! These Christmas-themed cupcakes are really simple to do but really add a bit of festivity to a party or afternoon tea/fika.
We made these cupcakes to be simple as well, so unlike when Jason’s sister plans on making them next week, where they will be very extravagant and no doubt even more tree like, we wanted something that wasn’t too much hassle. You can make the trees much higher, by making tighter swirls of icing, but you will need a bit more icing (and time) for this. We just wanted something quick for Jason to take as an end-of-year fika for his colleagues! 😀
Ingredients Serves 12 cupcakes
Cooking time: 1.5 hrs (including letting the cupcakes cool after baking)
- 150 g butter (both lightly salted and unsalted work but add a pinch of salt to the mix if using unsalted)
- 150 g caster sugar
- 3 eggs
- 170 g plain (or wholewheat) flour
- 20 g cacao powder (or cocoa powder)
- 2.5 tsp baking powder
- 12 cupcake cases
- 150 g unsalted butter
- 250 g icing sugar
- 2 tsp green food colouring (depending on the strength, you might need more, and to get the right hue, you might want a dash of blue as well)
- piping bag and nozzle
- coloured sugar balls or sprinkles
- Set oven to 180°C
To make the cupcakes:
- Soften the butter, either in a microwave for a few seconds, or by beating it with your hand or a spoon.
- Put the sugar and butter in a large mixing bowl and beat well (an electric whisk is preferable). The mixture should be very fluffy.
- Adding one egg at a time, beat the mixture until each egg is incorporated.
- Add the flour, cacao (or cocoa) powder, and baking powder, and beat until smooth. The mixture should feel soft, but should hold itself to the bowl.
- Put the cupcake cases in a cupcake tray, and spread the mixture equally into all the cases. (The mixture should fill about two-thirds of each case.)
- Put in the oven for 15 mins.
- Once done, take the cupcakes out and leave them to cool on a cooling rack. (We tend to leave the cupcakes for at least 20 mins to cool, but you can leave them for even longer.)
To make the icing:
- Ensure the butter is soft.
- Put the butter and icing sugar in a mixing bowl and beat well (an electric whisk is preferable). You need to beat the icing for a long time to make it smooth and soft.
- Once smooth and soft, add the food colouring and mix so the icing is an even colour. (It is easier to do this with a spatula.)
- Cut the end of a piping bag and insert the nozzle.
- Put the icing in the piping bag and squeeze towards the nozzle.
- Using even pressure, pipe a tree on each cupcake. Starting from the centre of the cupcake, make a small swirl and then make a swirl around that (and possibly another), then (moving upwards and inwards) make another swirl inside and on top of the original swirl, and continue moving upwards, until you have a point.
- Add some sugar balls or sprinkles as decoration, and if you have one, add a nice star to the top of each tree.