Holiday Cupcakes

It’s that time of year again….

The time of year where calories don’t count and your daily diet consists of holiday cake, cookies, candy, cocktails and cupcakes…mine and my waistlines favorite time of the year. If i’m not busy attending a holiday gathering or party, you can almost always find me whipping up some sort of festive treats for either friends and family or a holiday gathering I’m hosting of my own…. Basically, I LIVE in the kitchen in the month of December thanks to my love for some good old Holiday Baking.

When it comes to Christmas treats, it’s hard to discriminate, but this year I wanted to try my luck at my very first batch of homemade Christmas Cupcakes. I just LOVE beautifully made cupcakes and was eager to put my cupcake decorating skills to the test once and for all. I knew I wanted to start with a delicious, yet festive base, so what better and more beautiful Christmas cupcake base than the traditional combo of red velvet & Cream cheese frosting?! The deep velvety red adds a touch of sophistication and richness, while the cream cheese frosting is always sure to be a crowd favorite! It was honestly a no brainier and the perfect base to what I had in store decorating wise….

Now, Ill be honest, while the cream cheese frosting is homemade and probably the best I ever had, I did, however decide to cut some time by using boxed cake mix. Although you can make your own red velvet cake recipe of your choosing, I just find that usually (if you’re trying to save a little time) the Betty Crocker boxed cake mixes work just fine and save me and my kitchen a whole lot of hassle.

These beautiful Christmas cupcakes are super simple and are sure to be a hit at any holiday party!

Cheers, to the beginning of Holiday Baking…

Red Velvet Cupcakes:

I used Betty Crocker super moist red velvet cake mix. Bake according to cupcake directions on box. Be sure you use a cupcake liners /muffin pan to be sure that the cupcakes keep their form.

Cream Cheese Frosting:

Ingredients:

• 8 ounces of cream cheese softened

• 1/2 cup unsalted butter softened

• 3 cups powdered sugar

• 1 teaspoon vanilla extract

1. sing a hand mixer or stand mixer, cream butter and cream cheese until fluffy.

2. Slowly add in powdered sugar and vanilla. Mix until smooth.

3. Frosting option: Use a 1m tip for a beautiful cupcake. Will frost about twelve cupcakes. If the frosting is needed for more than 12, don’t be afraid to double up on the recipe.

4. Store in refrigerator for up to 3 days or freeze for up to one month.

Tip: i usually make my frosting earlier in the day and let it chill for some hours before frosting the cupcakes. this helps to make the frosting a bit more firm allowing your cupcake decor to hold much better in place for a longer period of time.

Cupcake Decor:

• Twigs of fresh Rosemary

• Peppermint bark of your choosing. I used Ghirardelli squares.

• Fresh Raspberries

• Gold Sprinkles

• Powdered Sugar

  I began by frosting my Cupcakes with the cream cheese icing that has been chilling a bit in the fridge for additional firmness. I then placed one fresh raspberry in the center of each cupcake and cut my Ghirardelli peppermint bark squares in half, placing a half of one tucked behind each raspberry. I then tucked a little piece of rosemary behind each raspberry and in front of the peppermint bark. Last, I sprinkled each cupcake with gold sprinkles and then powdered sugar to give a snowy effect. I then served on gold serving trays with additional powdered sugar… and Voila…you now have professional looking gourmet cupcakes that look so pretty, nobody will ever believe that you made them yourself!

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