Just a quick post this weekend to show you how to dress up a cupcake for the holidays and to share my go to, always amazing Buttercream Frosting recipe.
If you need a fast and easy holiday dessert a Christmas cupcake may be just the thing.
I helped a friend out with a church dinner this last week. They wanted to do cupcakes and wanted to use a cake mix. I suggested they jazz up the cake mix just a little to give it more of a homemade taste. They chose a dark chocolate cake mix – I always recommend using Duncan Hines if you are going to use a cake mix.
In addition to the eggs and oil they added 1 1/2 cups of buttermilk and 1 tsp. of vanilla. The cupcakes turned out nice and moist.
We used nice silver cupcake liners and then frosted them with a peppermint buttercream. I purchased real peppermint oil from the cake decorating store and it was wonderful. Be careful though because it is strong. You only need about a 1/4 of what you would use if you were using a regular extract. I wanted just a light peppermint flavor.
I created yellow stars out of fondant which topped off the cupcake along with some green sprinkles.
I love it when the dessert is so pretty it becomes part of the party decoration!
Here’s my all purpose, always yummy, full of butter Buttercream Frosting recipe. This recipe is a version of one my friend Jared gave me. The original recipe called for only 1 lb of powdered sugar to 3 sticks of butter – I doubled the powdered sugar and the frosting is still delicious! I also added a little cream to thin the frosting out since I added more sugar. I just couldn’t handle only adding 1 pound of sugar to 3 sticks of butter!!!
Basic Buttercream Frosting
3 sticks butter, softened
2 lbs. powdered sugar
1 tsp pure vanilla extract
whipping cream or 1/2 and 1/2 – enough to thin frosting to desired consistency
Beat butter in mixer on medium high for 2-3 minutes or until pale and creamy. Reduce speed to medium and add sugar, 1/2 cup at a time. Beat well after each addition increasing speed to high after all sugar is added.
Add vanilla and food coloring if desired. Beat until buttercream is smooth. Can be refrigerated for several days if covered. If refrigerating, bring to room temperature before using and beat on low until smooth.