Christmas Cupcake Frosting Recipes

With Christmas approaching the search is on for pretty cupcake decoration ideas. The choice these days is limitless.

You can have everything with pretty frosting dots to sparkling sugar, chewy candies, and fondant flourishes. Take white butter cream or cream cheese frosting and add colours to make cupcake toppers or get coloured fondant and carve out fancy shapes using cookie cutters, fondant tools and a knife.

Despite all the effort, let's face it that some designs and flavours will be far more appealing than others.

Here are some suggestions on great tasting frosting combos:

Chocolate cupcake with blueberries and butter/cheese cream frosting, though not so common, but is simply delicious. The complex tartness of blueberries pairs perfectly with the ultra-rich moist chocolate, making this a mouth-watering combination. For an extra treat, sprinkle some chocolate shavings or place few blueberries on top.

There are few things which pair with banana, like chocolate does. Mash a banana and add it to the batter and bake some wonderful banana cupcakes. Frost with chocolate cream icing or ganache and add a twist by topping with crushed walnuts and chocolate chips.

Vanilla cupcakes with a smooth layer of caramel cream frosting along with apple chunks baked right into the centre taste heavenly. Top these cupcakes with crushed nuts to give a unique spin to the recipe.

The combination of a zesty lemon sponge topped with a layer of butter cream topped with fresh strawberries is fantastic. To spike up the flavour further, mix 2 drops of lemon, a pinch of lemon zest with a teaspoon of honey in the cream and whip. Or if you're more experimental, turn the recipe upside down. Bake a strawberry rich cupcake and decorate it with lemon cream frosting.

A basic cupcake recipe for you to try:

Ingredients:

• 150g - Self raising flour


• 100g - Butter softened


• 100g - Sugar superfine


• 25g - Cocoa


• 2 No - Eggs lightly beaten


• 50g - Chocolate chips dark


• 2 tbsp - Milk

Method:

Pre-heat the oven to 180C for 10 minutes and line the tin with the cupcake cases.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add a little flour if the mixture begins to curdles then add the milk and fold in the chocolate chips.

Sift together the flour and cocoa powder and fold into the mixture using a spatula or metal spoon. Divide the mixture equally between the paper cases and level the tops.

Bake in the pre heated oven for approx. 20-25 minutes or until well rise and springy to touch. Leave to cool on a wire rack.

Scrape down the sides of the bowl as needed.

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