Poinsettia Christmas Cupcakes Recipe is for 12 cupcakes

Cupcake Ingredients

125 grams self-raising flour

125 grams caster sugar

125 grams soft unsalted butter

2 large eggs

½ teaspoon vanilla extract

2 tablespoons milk

Buttercream Ingredients

1 450g tub of Cake Angels Vanilla Frosting  Green and Red food colouring gels or pastes

or alternatively make your own buttercream:

250 grams butter

500 grams icing sugar

½ tsp of vanilla essence 

2 – 3 tbsp of milk

For a simple buttercream icing mix the butter with the icing sugar and vanilla essence.  Continue to mix until smooth adding the milk to loosen the buttercream.

Extra ingredients to decorate

Cake Angels Colour Pop Sprinkles to decorate.

1.   Preheat the oven to 200ºC/gas mark 6 and line a muffin tin with 12 cake cases.

  1. Put all the ingredients except for the milk in a food processor and blitz until smooth. Pulse while adding milk down the funnel, to make a soft, dropping consistency.  Alternatively put all ingredients into a large mixing bowl and use an electric hand mixer.
  2. Or using a bowl and wooden spoon, cream the butter and sugar, beat in the eggs one at a time with a little of the flour. Add the vanilla extract and fold in the rest of the flour, adding the milk to make a soft, dropping consistency – spoon into the cases equally.
  3. Put in the oven and bake for 18-20 minutes until the cup cakes are cooked and golden on top, check to see if the cupcakes are ready by inserting a cocktail stick into one of the cupcakes. If it comes out dry then the cupcakes are done.   As soon as possible, take the cup cakes in their cases, out of the tin and let cool on a wire rack.

To create a neat professional finish on the cupcakes, once they are cooled and ready to decorate, take some coloured buttercream and with a palette knife, or straight edged butter knife, put a dollop of butter icing on top of the cup cake and gently spread to the edge of the cupcake case. Use the edge of the case to create a clean edge and you should now have a lovely flat surface on which to work on.

Marshmallow Flowers

Take some Cake Angels white mini marshmallows and cut in half diagonally across the middle to create a triangle leaf shape.

Take 2 sandwich bags and fill one ¼ full with red glimmer sugar, one ¼ full with sugar coloured green with a drop of food colouring.

Add half the cut marshmallows to each bag and give a gentle shake. The cut side of the marshmallow is sticky and will stick to the coloured sugar.

Take the red marshmallows, and with the’pointy’ part of the cut marshmallow pointing outwards, gently push them into the buttercream creating 5 red leaves. 

Now create the leaves, filling the remaining gaps with the green marshmallows. 

Put some red glimmer sugar in the centre of the flower to fill in any gaps and place 3 or 4 yellow sugar balls in the centre of the flower.

Hidden Sweet Christmas Cupcakes Recipe is for 12 cupcakes

Cupcake Ingredients

125 grams self-raising flour

125 grams caster sugar

125 grams soft unsalted butter

2 large eggs

½ teaspoon vanilla extract

2 tablespoons milk

Buttercream Ingredients

1 450g tub of Cake Angels Vanilla Frosting  Green and Red food colouring gels or pastes

or alternatively make your own buttercream:

250 grams butter

500 grams icing sugar

½ tsp of vanilla essence 

2 – 3 tbsp of milk

For a simple buttercream icing mix the butter with the icing sugar and vanilla essence.  Continue to mix until smooth adding the milk to loosen the buttercream.

Extra ingredients to decorate

Cake Angels Colour Pop Sprinkles to decorate.

1.   Preheat the oven to 200ºC/gas mark 6 and line a muffin tin with 12 cake cases.

  1. Put all the ingredients except for the milk in a food processor and blitz until smooth. Pulse while adding milk down the funnel, to make a soft, dropping consistency.  Alternatively put all ingredients into a large mixing bowl and use an electric hand mixer.
  2. Or using a bowl and wooden spoon, cream the butter and sugar, beat in the eggs one at a time with a little of the flour. Add the vanilla extract and fold in the rest of the flour, adding the milk to make a soft, dropping consistency – spoon into the cases equally.
  3. Put in the oven and bake for 18-20 minutes until the cup cakes are cooked and golden on top, check to see if the cupcakes are ready by inserting a cocktail stick into one of the cupcakes. If it comes out dry then the cupcakes are done.   As soon as possible, take the cup cakes in their cases, out of the tin and let cool on a wire rack.

To create a neat professional finish on the cupcakes, once they are cooled and ready to decorate, take some coloured buttercream and with a palette knife, or straight edged butter knife, put a dollop of butter icing on top of the cup cake and gently spread to the edge of the cupcake case. Use the edge of the case to create a clean edge and you should now have a lovely flat surface on which to work on.

Hidden sweet/strawberry

Colour the butter icing green.Place a favourite chocolate sweet (we used a Lindt D’or) or a strawberry on the centre of the cake.

Using a piping bag with a large star nozzle or something similar, fill with the buttercream/frosting. Start piping from the outer edge of the sweet/strawberry. Slowly work your way round overlapping the layers as you reach the top of the sweet.

Remember to apply even pressure to your piping bag, this insures an even swirl all the way around. Stop squeezing as you pull away from the centre of the swirl to create a nice pointed top a bit like an ice cream.

 Alternatively, use a small leaf nozzle and pipe little leaves all around the sweet/strawberry to the top.  Or you use a small star nozzle and pipe small stars all around the edge of the sweet/strawberry to the top.

You could decorate these with Cake Angels White Christmas sprinkles jar which contains silver balls, royal icing snowmen and mini Christmas trees.