The 12 Days of Christmas ~ Day 8: Christmas Cupcakes

Well it just wouldn't be a celebration without some cupcakes, so here for Day 8 of my 12 Days of Christmas are my Christmas Cupcakes! At this time of year I actually prefer to make my vanilla cupcakes since I find there is so many other things with spices and fruits in them, so this makes a lovely light change. That being said if you prefer you could easily add the zest from a couple of clementines to the cake mix instead of the vanilla or why not try adding some cinnamon for a cinnamon cupcake!

I decided to keep the icing nice and simple meaning that these cupcakes take no time at all to make (and even less time to eat and enjoy!) and finished them off with some edible stars and glitter for a festive sparkle!

Makes 12 cupcakes

120g plain or all-purpose flour

140g caster or berry sugar

1 ½ tsp baking powder

a pinch of salt

40g unsalted butter, softened

½ tsp vanilla extract

120ml milk

1 egg

Royal Icing:

225g icing sugar

2 tsp {6g} dried egg white powder {white meringue powder}

Few drops of vanilla extract (optional – if you are keeping the icing white I wouldn't recommend it!)

2-3 tbsp water

Food colouring of your choice (or keep it white)

To Decorate:

Edible gold stars and glitter

Preheat your oven to 170C/ 325F/ GM 3 and line a cupcake tin with medium sized paper cases.

Place the flour, sugar, baking powder, salt and butter into the bowl of a KitchenAid (or other freestanding mixer) and using the paddle attachment mix slowly until everything is combined and you have a sandy consistency (if you don't have a KitchenAid use a hand-held electric beater). While the mixer is running, slowly pour in half of the milk and mix until it's just incorporated. Add the egg to the remaining milk along with the vanilla and continue beating until it's mixed in. Scrape down the sides of the bowl to make sure everything is properly mixed but be careful not to over beat the mixture.

Evenly spoon the cake mixture into the cupcake cases and bake for 20-25 minutes until the sponge bounces back when touched (with my oven 22 minutes works perfectly every time) and a skewer comes out clean when put into the center of the cake. Leave to cool for a few minutes then transfer the cupcakes onto a wire rack and allow to cool completely.

While the cupcakes are cooling make the icing. Sift the icing sugar and the dried egg white powder/ meringue powder into a medium sized bowl then add the vanilla (if using) and enough water to make a smooth icing – you don't want it too runny so I add the water a tablespoon at a time, until I get the right consistency. If you are colouring the icing divide it into bowls then add a little food colouring to each bowl and mix well. When the cupcakes have completely cooled spoon over the icing so that you have an even, glossy and smooth cover, then finish with a sprinkling of stars and glitter.