CHRISTMAS CUPCAKES

Finally I’ve finished my exams and I’m free!
And of course, I’ve prepared this recipe so you can make it for Christmas and let everyone astonished.

It’s not difficult but it takes a bit of work.

But it is really worth it.

Ingredients (15 mini cupcakes):
Cake:
2 eggs
85 g sugar (3 oz.)
90 g flour (3.2 oz.)
60 g butter at room temperature (2.1 oz.)
10 g pure cocoa powder (0.35 oz.)
1 teaspoon of baking powder
½ teaspoon of ground cinnamon
¼ teaspoon of ground nutmeg
¼ teaspoon of ground  ginger
A pinch of ground white pepper
45 ml milk + 1 tablespoon of lemon juice (mix 10 minutes before)

Buttercream:
60 g of butter at room temperature (2.1 oz.)
125 g of icing sugar (4.4 oz.)
½ teaspoon of vanilla extract
Green food coloring

Decoration:
Edible red pearls
Edible golden stars (I made mine with fondant and them painted them, but you can find them already prepared)

Preheat the oven at 160ºC and prepare the paper liners in the baking tray.

Start preparing the cake. Mix the flour, the cocoa, the baking powder and the spices, sift and reserve.
Beat the butter with the sugar until it gets creamy.
Add the eggs one by one and beat.
Add half of the dry ingredients and integrate them.
Pour the milk and mix.
Finally add the rest of the dry ingredients.

Fill the paper liners 2/3 of its capacity and bake them for 15 minutes or until a tooth stick comes out clean.

Take the tray out from the oven and let it place for 5 minutes, then take out the cupcakes and let them cool down in a rack.

Meanwhile, prepare the buttercream.

Put in the bowl the butter and the icing sugar cover it and beat at high speed. When it gets homogeneous, add the vanilla and the coloring (reserve a part without coloring).

Finally, when they are have cooled down, decorate with the buttercream with any star shaped tip.

I hope you like them and Merry Christmas!