It’s beginning to look a lot like Christmas!!!!
Ok, I know it’s not Christmas (not quite yet), but it’s just around the corner, time for me to make some experiments, right in time for the most perfect Christmas cupcakes 🙂
So for the last 2 weeks I was buying all kind of cupcakes decorations; stars, snowflakes, edible glitter, even Christmas sugar! And I am delighted that I’ve found the perfect one. Well you might say ”it’s just a mix of red and green sugar, no big deal”…
For the last few years I used to make my own, but I was never happy with the result. The red was not the Christmas red, well… and the green was not the right green. And there was always too much red or green, not the combination to scream Christmas! Not sure it makes sense, but I am sure I am not the only one with this problem. Maybe I should seek for help and a support group 😉
Anyway, Christmas sugar, all kind of snowflakes, stars, a lot of inspiration for me to practice cupcakes till Christmas.
I am sure I’ve mentioned this before, but I must say it again. In December I usually cook only ”festive” food. Festive food for me is the one that smells divine, the food that makes my family coming into the kitchen every 5 minutes just wondering what I am cooking and when it’s ready!
They can be ”annoying” sometimes, but it is Christmas and I am also teasing them 🙂
My first bunch of cupcakes it’s a classic. Chocolate (chocolate addicted) and vanilla frosting! They are so good they almost don’t need any frosting. But the frosting it’s what gives them the festive look.
In winter I like to make only cupcakes with chocolate and vanilla. And I like to play around with coffee, caramel or cappuccino frosting. It just goes perfect with hot chocolate and marshmallows. I combine chocolate cupcakes with cappuccino frosting, or vanilla cupcake with coffee frosting. And so on…
For the Chocolate cupcakes you need:
1/2 cup unsweetened cocoa powder, 1 cup all-purpose flour, 1/2 teaspoon baking soda, 3/4 teaspoon baking powder, 1/4 teaspoon salt, 3 eggs, 1 cup dark brown sugar, 40g unsalted butter at room temperature, 2 teaspoons rum, 1/2 cup sour cream
CHEESE VANILLA FROSTING
1/2 cup unsalted butter, softened to room temperature, 2 cups sifted confectioners’ sugar, 1/2 cup whipped cream, 1/2 cup cream cheese, 2 teaspoons vanilla extract
Make the cupcakes:
Preheat oven to 350 F degrees. Line muffin tin with cupcake liners and set aside.
In a medium bowl mix the dry ingredients: cocoa powder, flour, baking soda, baking powder and salt.
In a large bowl mix well the butter and the sugar. Whisk in the eggs, one at the time and rum until fluffy and well combined. Slowly mix in half of the dry ingredients. Then half of the sour cream. Repeat with the remaining dry ingredients and sour cream.
Spoon the mixture into the paper cases until two-thirds full. Bake for 20-25 minutes or until risen, and a toothpick inserted into a cupcake comes out clean. When ready place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
Make the vanilla frosting:
In a medium bowl, cream together the cream cheese, whipped cream and butter until creamy. Mix in the vanilla, and then gradually stir in the confectioners’ sugar.
To decorate the cupcakes use your imagination but a piping bag might work too 🙂