December 24, 2019

Christmas Cupcakes

Artistic credit: Snowflake background created by a friend's daughter!

These mini-sized Christmas cupcakes are made with a touch of almond extract and a buttery glaze, which gives them a distinctive holiday flair. I found the recipe in a vintage cookbook: Christmas with Martha Stewart Living, Volume 4 which was published in 2000 yet still seems in style. The book is full of wonderful and inspiring ideas.

The recipe calls for a simple Butter Glaze, along with Royal Icing decorations. I skipped the fancy decorations and instead sprinkled crystallized sugar on top of the Butter Glaze for a wintery look. 

 Christmas Cupcakes 
Recipe by Martha Stewart


Cupcake Batter
* 1 1/2 cups of cake flour
* 1/2 teaspoon of baking powder
* 1/4 teaspoon of salt
* 3/4 cup of unsalted butter (1 1/2 sticks)
* 1 cup of sugar
* 2 large eggs
* 1 teaspoon of vanilla extract
* 1/2 teaspoon of almond extract
* 1/2 cup of buttermilk (or milk)

Butter Glaze
* 1 cup of confectioners' sugar
* 4 tablespoons of butter
* 4 teaspoons of milk

How to make the cupcakes:
1.) Preheat oven to 350 degrees Fahrenheit and line mini cupcake tin.
2.) In a large bowl, cream butter and sugar (stir until mixture is smooth).
3.) Add eggs, incorporating one at a time.
4.) Incorporate vanilla extract and almond extract.
5.) In another bowl, combine flour, salt and baking powder.
6.) Stir some of the flour mixture into the butter-egg mixture. 
7.) Add some of the buttermilk into the batter.
8.) Alternate between adding the buttermilk and flour mixture, little by little.
9.) Spoon out batter into the lined mini cupcake tin.
10.) Bake for about 18 minutes, until cake tester comes out clean. Allow to cool.

How to make the glaze:
1.) Melt butter and blend into confectioners' sugar with a whisk.
2.) Add the milk and whisk until the mixture is smooth.
3.) Dip the top of the cupcakes into the glaze.
4.) Turn cupcakes right side up and sprinkle with crystallized sugar.

Enjoy! Happy Christmas!!

Copyright © 2019, Lisa Alexander. All rights reserved. 

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