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    Wednesday, December 16, 2015

    Christmas cupcakes recipe

    Christmas cupcakes recipe
     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
    Buttercream frosting
     200g butter, softened
     3 cups (480g) icing sugar mixture
     1 tablespoon milk

    Christmas cupcakes recipe
    Step 1
    Preheat oven to 180°C. Line twenty-four 1?3-cup (80ml) capacity muffin pans with paper cases.
    Step 2
    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.
    Step 3
    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.
    Step 4
    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.
    Step 5
    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.
    Step 6
    Use a round-bladed knife to spread icing onto each cupcake in a thin layer. Dust a clean surface with icing sugar.
    Step 7
    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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    Item Reviewed: Christmas cupcakes recipe Rating: 5 Reviewed By: Mrs. Chef
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