Festive Mini Muffins with Red and White Buttercream
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
24
- For the cupcakes
- 0.333 cup butter
- 0.333 cup superfine caster sugar
- 2 eggs (beaten)
- ½ tsp Almond extract
- ½ cup self-rising flour (sifted)
- ½ cup Candied cherry (finely chopped)
- For the buttercream
- ¼ cup unsalted butter
- ⅜ cup cream (38% fat)
- ½ tsp vanilla extract
- 3 cups powdered sugar
- red Food coloring
- yellow Food coloring
- For the Christmas trees
- 1.333 cups green Sugar paste
- Corn starch
- edible, colored Bauble
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 24 mini muffin tins.
2.
Beat the butter and sugar until light and fluffy. Gradually add the eggs, a little at a time and beat well.
3.
Sift in the flour and gently fold into the mixture. Stir in the almond extract and cherries.
4.
Spoon into the paper cases and bake for 12-15 minutes until golden and springy to the touch. Place on a wire rack to cool.
5.
For the buttercream: beat the butter until soft and creamy. Beat in the cream and vanilla until blended.
6.
Sift in the icing sugar and beat until smooth. Put half the mixture into another bowl and add a few drops of red food colouring and beat well.
7.
Beat the yellow colouring into the remaining half.
8.
Spoon both buttercreams side by side into a piping bag with a shell nozzle, so that the colours sit evenly next to each other inside the bag.
9.
Pipe a generous swirl onto each cake.
10.
For the Christmas trees: roll 24 small balls of sugarpaste and pinch and roll each into a cone shape.
11.
Flatten the bases with your fingers.
12.
Dip a small pair of scissors in cornflour and snip into the cones, as in the photo.
13.
Attach the coloured balls with a dab of water and leave to dry before placing on the cakes.
