HOLLY JOLLY CHRISTMAS CUPCAKES
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As the holidays get closer and closer, baking is in the forefront of my mind in a big way! Especially with all of the amazing decorations going up everywhere and all of the fun holiday festivals around our town! These holly Christmas cupcakes are so fun and festive to make!
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INGREDIENTS – 1 Box of French Vanilla cake mix – 3 large eggs, at room temperature – 1/2 cup of unsalted sweet cream butter, softened – 1 cup whole milk – 1 tbsp pure vanilla extract – Christmas cupcake liners – Cupcake pan
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1. Preheat oven to 350 2. Line cupcake pan with the cupcake liners. 3. In a medium bowl, add the cake mix, eggs, butter, milk, and vanilla extract, stir until combined.
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4. Fill cupcake liners 3/4 of the way full. 5. Bake in the oven for about 21 minutes. 6. Pull out the cupcakes and allow to cool before frosting.
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FOR THE FROSTING – 1 Cup Unsalted sweet cream butter, softened – 2 1/2 cups powdered sugar – 1 tsp vanilla extract – 3-5 tbsp heavy whipping cream – 1-3 drops of red food coloring – 1 large piping bag fitted with a star tip – 66 red m&m’s
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1. Using a stand mixer, combine all ingredients and mix on medium speed. 2. Mix until you see stiffed peaks in your frosting. 3. Split the frosting into two bowls, leaving one of them white 4. Mix in the 3-6 drops of red food coloring into the second bowl and mix until you get a bright red color
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5. Using a butter knife, scoop the red color onto one side of the piping bag 6. Spoon in white icing 7. Frost the cooled cupcakes 8. Now, carefully place two leaves onto the frosting and three red M&M’s in the middle!
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FOR THE FONDANT LEAVES – Mini leaf cookie cutter – 1 pkg of green fondant – 1 Fondant pin to make imprints on the leaves – 1 Green edible marker – 1 Cup powdered sugar – 1 Fondant rolling pin
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1. Sprinkle powdered sugar onto a cutting board. 2. Place the green fondant onto the cutting board and sprinkle more powdered sugar onto the fondant. 3. Roll it out to 1/2 inch thickness. 4. Using the leaf cookie cutter, cut out 44 leaves and set aside.
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5. Allow the leaves to dry for about an hour before using the fondant pin to make the imprints. 6. Using the edible marker, trace the imprints on the leaves. 7. Allow the leaves to dry for 24 hours.