Christmas Cupcakes

This Christmas season I was of course feeling festive, so I made myself happy by baking these cute chocolate chip and vanilla cupcakes. Both recipes were taken from my go-to cupcakes book: Cupcakes (Collection Cuistot).

Chocolate chip cupcakes

Ingredients for chocolate chip cupcakes:

125 g butter, RT

1 cup sugar

2 eggs

1/2 cup milk

2 cups all purpose-flour

3 teaspoons baking powder

1/2 teaspoon salt

100 g chocolate chips

1 tablespoon cocoa powder

Ingredients for buttercream frosting:

1 1/2 cups icing sugar

125 g butter, RT

Green gel food coloring (optional)

Directions:

1. Preheat oven to 325°F. Place muffin liners in cupcake pan.

2. Lightly beat the egg, and add in the butter and sugar. Mix until mixture is light and fluffy.

3. In a separate bowl, sift together the flour, baking powder, salt and cocoa powder. Whisk ingredients to combine.

4. Add this mixture to the butter preparation. Mix well.

5. Add the milk and chocolate chips and beat to combine all ingredients.

6. Fill muffin cups 2/3 full and bake for 18-20 minutes,

7. For the frosting, beat together the butter and icing sugar until mixture is unctuous. Add in the green gel food coloring. If the frosting is too liquid or too difficult to manage, gradually add some more icing sugar or milk, respectively.

Yield: 12 cupcakes

Vanilla Cupcakes

Ingredients for vanilla cupcakes:

125 g butter, RT

1 cup sugar

1/2 cup milk

2 eggs

2 cups all purpose-flour

3 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

red food coloring

Ingredients for buttercream frosting:

1 1/2 cups icing sugar

125 g butter, RT

Directions:

1. Preheat oven to 325°F. Place muffin liners in cupcake pan.

2. Lightly beat the egg, and add in the butter and sugar. Mix until mixture is light and fluffy.

3. In a separate bowl, sift together the flour, baking powder and salt. Whisk together ingredients to combine.

4. Add the dry ingredients to the butter preparation. Mix well.

5. Add the vanilla extract and red for coloring, if desired.

6. Fill muffin cups 2/3 full and bake for 18-20 minutes.

7. For the frosting, beat together the butter and icing sugar until mixture is unctuous. If the frosting is too liquid or too difficult to manage, gradually add some more icing sugar or milk, respectively.

Yield: 12 cupcakes