We know sugar plums and peppermint bark get a lot of hype this time of year. But if you’re looking for something even sweeter and more fun to decorate than gingerbread, you’ve come to the right place. These holiday cupcakes are all the things you want in a baked good. They’ve got buttercream frosting, a spongy chocolate base, and as many M&M’s your heart so desires. Feel free to dress them up with festive cupcake doilies as well!
Mixing bowls + cups
Cake box mix
Black edible drawing gel
Vanilla buttercream frosting (see recipe below)
1. Make the cupcakes according to the box and let cool.
2. Put the prepared vanilla buttercream in a Ziploc and cut the tip so you get a nice thick line of frosting when you squeeze.
3. Pipe the frosting in a spiral motion on each of the cupcakes.
4. Use the black edible drawing gel to create a spiral around each of the cupcakes.
5. to finish, arrange M&M’s on the black line to look like Christmas tree lights.
Vanilla Buttercream Frosting
1½ cups (3 sticks) butter, room temperature
3 cups confectioners sugar, sifted
2 teaspoons vanilla extract
¼ teaspoon salt
1. Add butter to bowl of a stand mixer. Beat until the butter is pale, very smooth, and makes a slapping sound as it hits the sides of the bowl. This takes about 30 seconds if your butter is really soft, a bit longer if the butter is cooler.
2. Add the sugar one cup at a time. Mix until it is incorporated before you add the next cup.
3. When all of the sugar has been added, scrape the paddle and the sides of the bowl. Add the vanilla and salt, beat on low speed for 15 seconds.
4. Increase the speed to high (or just high enough so that it doesn’t make a mess). Beat until whipped, light, and perfectly smooth, about 5 minutes. Scrape the bowl once or twice. The frosting will look like it is getting really soft, but it will stiffen and increase in volume. That’s when you know it’s ready!
Also published on Medium.