Recipe by Deb de Nichilo
By far Christmas is my favourite time of the year! I have such lovely memories as a child growing up and always loved decorating our Family Tree and wrapping presents with beautiul paper and ribbons. Now that I have a family of my own I love being able to pass down those traditions and create new ones as our family grows.
I’m not a huge fan of Traditional Christmas Cake, maybe because my Dad pours so much rum over it I feel tipsy after one piece, hahahaha, so this year I wanted to make cupcakes that tasted and smelt like Christmas, full of spices like cinnamon and ginger and finished with my smooth and creamy Cream cheese Icing!!
This recipe is super easy to make! Just measure out all of your dry ingredients and set aside and make sure all of your wet ingredients are at room temperature. It’s really hot in Australia right now, so my eggs are always kept in the fridge, I place them in warm water before cracking so they can come down to room temperature.
This recipe uses the Creaming Method, so you’re going to cream together your butter and sugar first, until its light in colour and fluffy, then add your room temperature eggs one at a time. When you first add your eggs the mixture may look curdled, continue beating the eggs in until they are fully incorporated. Add your vanilla extract and sour cream until combined, then your dry ingredients. It’s that EASY! Remember not to beat your dry ingredients in on high speed. I use level 2 on my Kitchenaid and only beat until just combined.
I often get asked what size baking cups I use and the answer is 700, you can purchase the exact cupcake baking cups from my online shop on www.cakebydeb.com.au
Scoop your mixture into the cups and fill approximatley 3/4 you should get exactly 12 cupcakes. Bake at 165 -170 degrees celcius for 22-24 mintues or until a tooth pick comes out with a few moist crumbs on it.
Allow your cupcakes in cool for 5 mintues in the baking tray before transferring them onto a wire rack. Allow to cool completley before icing and decorating. I’ve used 3 different piping tips with my icing, a 15mm round tip, a wilton 1M and a loyal #125.
Remember these cupcakes have Cream Cheese Icing so need to be stored in the fridge. I generally give them 10-15 minutes out of the fridge before eating them so they can come down to room temperture.
After making you icing place some icing into your piping bag with your desired tips and let your creativity take you away!
Check out our New Sprinkle Collection Sprinkle Dust at https://cakebydeb.com.au/product-category/sprinkles/
I hope you enjoy baking these Christmas Spice cupcakes with your family and friends, and remember to share your pictures at #cakebydeb
Happy Baking Deb xox