food

Christmas Eve Cupcakes

Show Santa some extra love with re-imagined Christmas Eve treats!

food

Christmas Eve Cupcakes

Show Santa some extra love with re-imagined Christmas Eve treats!

Ingredients

CHRISTMAS EVE CUPCAKES

  • 429 grams (2 1/2 cups) all-purpose flour
  • 3 teaspoons baking powder
  • 265 grams (1 1/4 cups) caster (superfine) sugar
  • 1/2 teaspoon salt
  • 375 milliliters (1 1/2 cups) of milk
  • 125 milliliters vegetable oil
  • 125 grams butter
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla bean paste for frosting and cupcakes or extract is fine
  • 2 large eggs
  • 1 cup sweetened condensed milk
  • 1/2 cup red choc melts (Wilton)
  • 12 white choc cookies

Glass of Milk Frosting

  • 250 grams unsalted butter
  • 1 cup full cream or skim milk powder
  • 3 cups icing sugar (sifted) and 2 tablespoons milk

Steps

CHRISTMAS EVE CUPCAKES

  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan-forced oven
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand-like texture.
  3. Next combine all milk, eggs, yogurt, oil and vanilla bean/extract in a large jug and whisk well.
  4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  5. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling rack before frosting.
  6. While your cupcakes are baking and cooling you can prepare your cookies by drizzling them melted red choc melts in a ziplock or piping bag.
  7. Core the center and fill with sweetened condensed milk. frost your cupcakes using a round tip on the end of a piping bag and frost in a swirl.
  8. Add a half cookie wedge on the side and a candy cane patterned paper straw on the other side and you're done!

Glass of Milk Frosting

  1. Create a paste with the milk and milk powder by gently heating your milk in the fridge then add 1 teaspoon of milk powder to your milk at a time, stirring each time.
  2. Add your milk paste and butter to a large mixing bowl and whip in high for 5 min before scraping down the bowl and adding your icing sugar and vanilla bean paste.
  3. Mix on low speed at first until the sugar is mixed in before wiping on high for another 5 min or until frosting is white and fluffy.