Last-Minute Christmas Cupcakes
Ingredients
- FOR THE CUPCAKES:
- 125g unsalted butter, softened
- 120g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 125g plain flour
- 1 tsp baking powder
- 2 tbsp milk
- FOR THE FROSTING:
- 150g unsalted butter, softened
- 250g icing sugar, sifted
- Green gel food colouring
- 1 tsp vanilla extract
- 1–2 tbsp milk
- TO DECORATE:
- Store-bought Christmas sprinkles (red, white, green)
Instructions
- 1
Preheat your oven to 175°C (fan 160°C). Line a 12-hole muffin tin with cupcake cases.
- 2
Cream the butter and sugar together until pale and fluffy.
- 3
Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
- 4
Sift in the flour and baking powder. Mix gently until just combined, then add the milk and stir to loosen the batter slightly.
- 5
Divide the batter evenly among the cases and bake for 18–20 minutes, or until a skewer inserted comes out clean. Let cool completely.
- 6
To make the frosting, beat the butter until light. Add the icing sugar gradually, then mix in the vanilla and enough milk to reach a pipeable consistency. Tint with green gel colouring.
- 7
Spoon into a piping bag fitted with a large open star tip. Pipe tall swirls onto each cupcake to resemble a Christmas tree.
- 8
Decorate with your favourite sprinkles. Serve with hot chocolate or a cup of tea.
