I think we have all gathered by now that I absolutely love my spices. Ginger, pumpkin spice, cinnamon, nutmeg, all spice and everything in between so when I saw that there was a thing as ‘festive spice’ you know I had to make it and try it for myself.
Have you ever heard of festive spice before today’s post? As I’d never heard of it before a couple of weeks ago.
I love that the festive spice is made up of so many of my favourite spices and has orange zest. After making these, I can quite honestly say I’m obsessed and will most likely be flavouring every sweet treat with festive spice from here on out haha.
I paired today’s festive spice cupcakes with vanilla buttercream and it’s a combination that is perfect.
Talking of buttercream. I actually trialled something new today with my buttercream. Back a few months ago I done a baking class which taught me how to make my buttercream different colours when piping onto a cake. Now, I’ve only ever tried this with two colours but today, I thought I’d try three and BOY am I glad I did.
These really are the most festive cupcakes and are super duper easy to make. Want to make festive spice yourself? Want to do three toned icing yourself? Want to make the best buttercream yourself? Well look no further, today I’m sharing all my recipes with you.
Category: Sweet Treats
Prep Time: 10 Minutes
Cook Time: 10-12 Minutes
Cooling Time: 1 Hour
Decorating Time: 20-25 Minutes
Overall Time: 1Hour 50Minutes
Ingredients You Need For Cakes:
- 8oz Of Butter / Margarine
- 8oz Of Caster Sugar
- 4 Large Eggs, Beaten
- 8oz Of Self-Raising Flour
Ingredients For Festive Spice:
- 1tsp Of Ground Cinnamon
- 1tsp Of Ground Ginger
- 2tsp Of Nutmeg
- 2tsp Of Light Brown Sugar
- Zest Of One Orange
Ingredients For Buttercream:
- 100g Of Unsalted Butter
- 200g Of Icing Sugar
- 2tsp Of Vanilla Extract
- Red & Green Food Colouring
- Chocolate Dachshund From M&S
How To Make Cupcakes:
- Firstly, gather together your equipment and ingredients, line a 12 hole cupcake tin with festive Christmas cupcake cases and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, in a large bowl, cream together 8oz of butter and 4oz of caster sugar until lighter in colour and fluffy in texture.
- Next, mix in your 4 beaten eggs.
- In another large bowl, add the 12oz of self-raising flour, 1tsp of ground cinnamon, 1tsp of ground ginger, 2tsp of nutmeg, 2tsp of light brown sugar and zest of one orange.
- Then, a little at a time, mix in the dry ingredients into the wet ingredients until incorporated.
- Now that your cupcake mixture is complete, using a icecream scoop or table spoon, spoon the mixture into the cupcake cases.
- Place the cupcakes into the oven for 10-12 minutes or until golden brown and a skewer placed into the centre comes out clean.
- Once baked, take out the oven and leave in the cupcake tin to cool a little before transferring onto a wire rack to cool completely.
How To Decorate Your Cupcakes:
- When your cupcakes have cooled down completely, it’s time to decorate.
- In a large bowl, add 200g of unsalted butter and beat the butter until lighter in colour.
- Next, a little at a time, mix the 400g of icing sugar into the butter.
- When the buttercream has come together, mix in 2tsp of vanilla extract.
- Separate the buttercream between 3 bowls, adding red food colouring to one bowl, green food colouring to a second bowl and leave the third bowl colour free.
- Once you’ve got your buttercream coloured, place a nozzle into piping bag.
- To get your multi coloured buttercream swirl, add a dollop of red, dollop of green and dollop of white buttercream into the piping bag, trying to get the dollops side by size of each other. (TIP: Make sure you squeeze the air out the piping bag before piping onto the cake otherwise it will skip whilst piping).
- Before piping, do a test pipe on a piece of paper to make sure all three colours are present whilst piping.
- Pipe the buttercream onto your cupcakes.
- Finally, top with a festive dachshund chocolate.
Are these not just the most festive cupcakes? I’m proper chuffed with the outcome!
This is my full-proof cupcake and buttercream recipe – it never does me wrong.
Of course, if festive spice isn’t for you, you can make the cupcakes plain (adding a dash of vanilla extract is super yummy) or if you still want something a little festive, use ground ginger in your cakes.
Let me know in the comments below if you end up making these cupcakes yourself and if you do, what your thoughts were on them.
Sending you all tons of love and hugs as always,