Christmas Holly Cupcakes - These festive Christmas Holly Cupcakes make a wonderful addition to the holiday dessert table. Great for holiday parties and gatherings.
Course Christmas, cupcakes
Cuisine American
Servings 22cupcakes
Author Rob
Ingredients
Holly leaf fondant ingredients
Mini Leaf cookie cutter
1tubegreen fondant
1fondant pin to make the imprints on the leafs
1green edible marker
1cuppowdered sugar
1fondant rolling pin
Cupcakes:
1boxFrench Vanilla cake mix
3large eggs, room temp
½cupsoftened unsalted sweet cream butter
1cupwhole milk
1 tbsppure vanilla extract
Christmas cupcake liners
Frosting Ingredients
1unsalted sweet cream butter, softened
2 ½cupspowdered sugar
1 tspvanilla
3-5tspheavy whipping cream
1-3drops red food coloring
1large piping bag fitted with a star tip
66Red M&M's
Instructions
Directions for the fondant:Sprinkle powdered sugar onto a cutting boardPlace the green fondant onto the cutting board and sprinkle more powdered sugar onto the fondantRoll out into 1/2 inch thicknessUsing the leaf cutter, cut out 44 leafs and set asideAllow to dry for an hour before using the pin and making the imprintsUse the marker and trace the imprints in the leafsAllow to dry for 24 hoursDirections for the cupcakes:Preheat oven to 350.Line cupcake pan with the cupcake linersIn a medium bowl, add the cake mix, eggs, butter, milk, and vanilla extract, stir until combinedFill cupcake liners 3/4 of the way full.Bake in the oven for about 21 minutes.Pull out the cupcakes and allow to cool before frosting.Directions for the frosting: Using a stand mixer, combine all ingredients and mix on medium speed.Mix until you see stiffed peaks in your frosting.Split the frosting into two bowls, leaving one of them whiteMix in the 3-6 drops of red food coloring into the second bowl and mix until you get a bright red colorUsing a butter knife, scoop the red color onto one side of the piping bagSpoon in white icingFrost the cooled cupcakesPlace two leaves onto the frosting and three red M&M's onto the cupcakeEnjoy!