Monday, 14 December 2009

Christmas Cupcakes

Friday night Suzie and I made Christmas Cupcakes.

They were incredibly yummy and so easy to make.

Christmas Cupcakes.
2 large eggs, cracked open
1 tsp vanilla essence
125g/4oz caster sugar
125g/4oz soft margarine
125g/4oz self-raising flour
A sprinkle of white chocolate chips
  • Preheat the oven to 180C/350F/Gas 4. 
  • Put all the ingredients in a bowl and beat them together until the mixture is smooth and slightly lighter in colour.
  • Line a bun tin or cupcake tin with paper cake cases and half-fill each case with the cake mixture.  Suzie and I made bite-sized cupcakes so our mixture obviously went a long way
  • Cook the cakes for 10-12 minutes.  (Cook for 18-20 minutes for normal sized cupcakes) You can tell they are done when they have risen up, are golden in colour, and spring back into shape when lightly pressed.
To decorate
140g/5oz butter, softened
280g/10oz icing sugar
1-2 tbsp milk
a few drops food colouring
  • Beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
  • Then add the remaining icing sugar with one tablespoon of the milk.
  • Beat until creamy then add the food colouring and mix well. 
  • Add extra icing sugar to thicken or a little extra milk to make more runny if necessary.
We split our icing in half to make both red and green icing and then we used an icing tube to decorate our cupcakes.

We added silver balls and a star on top of our Christmas Tree Cupcakes and sprinkles icing sugar over our Christmas Poinsettia Cupcakes.

And because we hadn't had enough sugar that evening Suzie tested her new candy floss machine out on me!

Mmmmmm Sugary!

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