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Happy Holigay Cupcakes

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Happy Holigay Cupcakes! Let your rainbow fly during Christmas! It’s baby cheeses’ birthday and these rainbow Christmas trees are the perfect way to celebrate!

Happy Holi-Gay Rainbow Christmas Cupcakes

Happy Holigay Cupcakes

Happy Holigay Cupcakes

Rainbow peppermint flavoured frosting in the shape of a Christmas tree, sitting on top of a peppermint flavoured vanilla cupcake.

Serves 20

5 from 1 vote
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Prep: 1 hour 30 minutes
Cook: 45 minutes
Total: 2 hours 15 minutes
Course: Dessert
Cuisine: American
Calories: 177kcal
Author: Nick Makrides

Ingredients

Cupcakes

  • 3 1/2 cups (430 g) plain flour all-purpose
  • 1 1/4 cups (265 g) caster sugar superfine
  • 3 tsp (3 tsp) baking powder
  • 1/2 tsp (1/2 tsp) fine salt
  • 1/2 cup (125 g) unsalted butter softened
  • 2 large (2 large) eggs
  • 1 1/2 cups (375 ml) full-cream milk whole
  • 1/2 cup (125 ml) vegetable oil
  • 2 tbsp (2 tbsp) Greek yoghurt or sour cream
  • 1 tsp (1 tsp) vanilla extract vanilla bean paste
  • 1 tsp (1 tsp) peppermint extract
  • 5 drops (5 drops) green food gel

Frosting

  • 1 batch (1 batch) swiss meringue buttercream frosting
  • 2 tsp (2 tsp) peppermint extract
  • BLUE: 5 drops blue food gel
  • GREEN: 5 drops green food gel
  • YELLOW: 5 drops yellow food gel
  • ORANGE: 5 drops orange food gel
  • PINK: 5 drops pink food gel
  • PURPLE: 5 drops purple food gel + 5 drops pink food gel


Instructions

Cupcakes

  • Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line two cupcake tins with gold cupcake liners.
  • Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
  • Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
  • Add the eggs, milk, oil, yoghurt, peppermint extract, green food gel and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds.
  • Fill each liner three-quarters of the way. Using an ice-cream scoop to transfer the batter to the cupcake liners makes this a quick and easy process, and ensures each liner contains exactly the same amount of batter and that the cupcakes will bake evenly. Bake for 40–50 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
  • Fit the end of a piping bag with a Wilton 1M tip, fill your bag with frosting and frost your cupcakes in a signature swirl.

Frosting

  • To prepare the frosting, flavour all of it with peppermint extract.
  • Split the frosting in half. Add green food gel to one half of the frosting.
  • Split the remaining frosting into 6 bowls. Colour each one in the rainbow colours listed in the ingredients list.
  • Add the green frosting to a piping bag fitted with a medium round tip.
  • Frost 4 small bulbs on top of each cupcake, making each one smaller than the one on the bottom. Kind of like a Christmas tree shape. Chill for 30 minutes.
  • Fit the end of a piping bag with a Wilton #347 leaf tip and fill with purple frosting. Pipe leaves at the base of each Christmas tree. Clean the tip and add to another piping bag. Fill with blue buttercream. Repeat with the remaining frosting in the order of the rainbow frosting. Finish with the pink frosting on top. Yes, this is going to take a little longer to do than most other frosting techniques, but it’s so freaking cute!

Notes

Cupcakes can be stored in an airtight container for up to three days.

Nutrition

Serving: 20g
Calories : 177kcal
Carbonhydrates: 17g
Protein: 3g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 31mg
Sodium: 140mg
Potassium : 30mg
Fiber: 1g
Sugar : 1g
Vitamin A: 169IU
Vitamin C: 0.1mg
Calcium: 50mg
Iron: 1mg
Nutrition Disclosure
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