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Christmas cupcakes

Christmas cupcakes

Cooking Time

Preparation Time : 1

Cook Time : 20

Total Time : 21



  • 200g butter, softened

  • 1 3/4 cups (385g) caster sugar

  • 1 teaspoon vanilla bean paste

  • 4 eggs

  • 2 3/4 cups (415g) self-raising flour

  • 1 cup (250ml) milk

  • 1/4 cup (50g) white choc chips

  • 150g frozen raspberries

  • Icing sugar, to dust

  • 500g bought white fondant

  • Bought red icing flowers, to decorate


  • 01

    Preheat oven to 180°C. Line twenty-four 1?3-cup (80ml) capacity muffin pans with paper cases.

  • 02

    Use an electric mixer to beat butter, sugar and vanilla bean paste together until pale and creamy. Add eggs, 1 at a time, beating after each addition.

  • 03

    Add the flour and milk in alternate batches and stir until just combined. Add the white choc chips and raspberries and gently fold until just combined.

  • 04

    Spoon mixture among paper cases. Bake for 15-20 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool.

  • 05

    To make the frosting, use an electric mixer to beat butter until very pale. While beating, gradually add icing sugar. Add the milk and beat until combined.

  • 06

    Use a round-bladed knife to spread icing onto each cupcake in a thin layer. Dust a clean surface with icing sugar.

  • 07

    Roll fondant to a 3mm-thick disc. Use a 10cm-round fluted pastry cutter to cut discs from fondant. Gently smooth fondant onto cupcakes. Decorate with icing flowers.



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