Festive Cupcakes (Print Version)
# Ingredients:
01 -
1/2 cup (120g) sour cream.
02 -
1/4 tsp (1g) kosher salt.
03 -
3/4 cup (190g) unsalted butter at room temp.
04 -
1 cup (200g) granulated sugar.
05 -
1 tbsp (15mL) vanilla extract.
06 -
1/4 tsp (1g) baking soda.
07 -
3 egg whites.
08 -
1/2 cup (118mL) whole milk.
09 -
2 lbs (900g) powdered sugar.
10 -
1 lb (450g) unsalted butter.
11 -
1 tsp (4g) baking powder.
12 -
1 2/3 cups (200g) plain flour.
13 -
1 tbsp (15mL) heavy cream.
14 -
Large marshmallows.
15 -
1 pinch salt.
16 -
1 tsp (5mL) whole milk.
17 -
3 tbsp candy melts.
18 -
Sugar pearls for decoration.
19 -
Red, orange, and green food coloring.
20 -
1 tsp (5mL) vanilla extract.
# Instructions:
01 -
Set oven to 350°F. Sift sugar and dry stuff together. Whisk eggs, vanilla, and milk in another bowl. Combine wet and dry ingredients, then divide into liners. Bake for 15 to 20 minutes.
02 -
Beat softened butter. Slowly blend in powdered sugar. Stir in milk, cream, vanilla, and a pinch of salt until smooth. Split into portions and add color if you'd like.
03 -
Start with a piped white circle. Use a green leaf tip for the wreath. Add a red bow with a petal tip. Toss on sugar pearls to finish it up.
04 -
Use a large tip to pipe green leaves. Shape red petals with a petal tip. Place yellow dots in the middle for the flower's center.
05 -
Pipe a white base and a brown trunk. Add layers of green star-tipped shapes to form the tree. Sprinkle sugar pearls as ornaments.
06 -
Pipe the base with white frosting. Stick on a marshmallow piece. Use black buttercream for the eyes and smile, orange for the carrot nose, and pearls for buttons.
07 -
Pipe red frosting into the shape of a hat. Add white buttercream dots as trim and topper.
# Notes:
01 -
Swap out sour cream for plain yogurt.
02 -
Feel free to try other buttercreams.
03 -
Add mint taste by using crushed candy canes.