Vanilla Santa Cupcakes
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
12
- For Cupcakes
- 3 large eggs (room temperature)
- 1 tsp pure vanilla extract
- 1 tsp Lemon peel (grated)
- 1 ½ cups cake flour (sifted)
- ¾ tsp Baking powder
- 1 pinch kosher salt
- 1 ¼ cups granulated sugar
- ¾ cup unsalted butter (room temperature)
- 0.333 cup Buttermilk
- Buttercream Frosting
- ½ cup unsalted butter (room temperature)
- 3 cups powdered sugar
- ¼ cup milk
- 1 tsp pure vanilla extract
- To Decorate
- ready-to-roll Fondant
- 12 Santa Claus Sugar decoration
- 72 sugar Holly leaves
Preparation steps
1.
For Cupcakes:
2.
Preheat oven to 325° F. Line a 12-cup muffin tin with paper or foil liners.
3.
In a medium bowl, whisk eggs, vanilla, and lemon peel to combined. In a separate bowl. mix cake flour, baking powder, and salt. Using an electric mixer, beat sugar and butter in large bowl; mixing well. Scrape down sides of bowl as necessary. Gradually beat in egg mixture. Beat in dry ingredients; alternating with buttermilk in 2 portions.
4.
Divide batter evenly between prepared muffin cups, filling each cup about three quarters full. Bake for about 20 to 25 minutes or until a cake tester inserted in the middle comes out clean. Rotate tins halfway through the baking process to promote even baking. Cool for 5 minutes in pan on a wire rack. Remove cupcakes from pan and let cool completely.
5.
For Buttercream Frosting:
6.
In a large bowl, using an electric mixer, mix the butter until smooth and creamy (2 to 3 minutes). Add half of the confectioners' sugar, , milk and vanilla, mix on low speed until combined. Add remaining confectioners' sugar and mix on low speed until light and fluffy.
7.
To Decorate:
8.
Spread buttercream frosting on top of each cupcake so the fondant will adhere. Roll out the prepared fondant in a thin layer.. Using a circular cookie cutter, cut out fondant to fit the cupcake. Decorate with edible sugar decorations.
