This week I’m feeling all warm and fuzzy inside. Yep, Christmas has landed in the KitchenMason kitchen! Fancy making yourself some rich, chocolate and vanilla cupcakes that look just like little Christmas puds? Well you’ve come to the right place! Here is what you will need to make 12-16 of these cute little cupcakes.
For the Holly & Ivy Sugar Decorations
- Green & Red Fondant Icing
- Holly Plunge Cutter
- Edible Glue OR Cold Water
For the Chocolate Sponge
- 80g Unsalted Butter, Room Temp
- 280g Soft Light Brown Sugar
- 200g Plain Flour
- 50g Cocoa Powder
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 240ml Whole Milk, Room Temp
- 1 tsp Instant Coffee Granules
- 2 Eggs, Room Temp
For the Vanilla Frosting
- 200g Icing Sugar
- 100g Unsalted Butter, Room Temp
- 1 tsp Vanilla Extract
- 1-2 tbsp Whole Milk
First things first, make the sugar decorations. Simply roll out your green fondant icing to about 3mm thick and cut out shapes using a Holly Leaf Plunge Cutter. Roll small balls, 3 for each leaf shape, using the red fondant icing. Lastly, either dabbing a little cold water or using edible glue, stick 3 red balls into the centre of each holly leaf shape. Place on a baking sheet and allow to dry a little at room temperature whilst you make the cakes.
Preheat your oven to 190°C/Fan 170°C and line a cupcake tin with foil cases.
To make the sponge – Use either a stand mixer or a large bowl with an electric hand whisk. Add in the butter, sugar, flour, cocoa powder, baking powder & salt. Mix on a medium to high speed until the mixture resembles a fine sand like texture.
Add 1 tbsp of luke warm water to a glass and stir in the coffee granules until dissolved.
In a jug, beat together the milk, eggs and the coffee then add a third into the bowl. Mix on a low speed until smooth and lump free. Add in the remaining liquid and mix until just incorporated.
(Don’t panic, it won’t taste of coffee I promise! It just makes it taste more chocolaty.)
Allow to cool completely on a wire rack whilst you make the vanilla buttercream frosting.
Add the vanilla extract then 1-2 tbsp milk until it reaches a nice, smooth, pipeable consistency. Load into a piping bag fitted with a nozzle of your choosing. (I used a 2D Drop Flower Nozzle.)
Pipe small swirls on top of each cupcake. (Ignore the cake pictured on the right, that was a spare I used for something else!)
If I could suggest one thing, it would be to use the best ingredients you can afford. It really does make a huge difference. Particularly the vanilla extract. I only use Nielsen-Massey Pure Vanilla Extract now and I will never look back! I know it’s a little pricey but it’s the real deal & it will last you a long time. Those supermarket vanilla ‘flavourings’ are no comparison.
I hope I managed to get you in the festive spirit! Until next week my lovelies.