CHRISTMAS CUPCAKE STATION

26-Nov-2019

 

Celebrate the holidays with a fun new  tradition and a twist on cupcakes that makes everyone holly jolly! Local baker and owner of PattyCakes by Vicki shows us how. 

Many of our holiday traditions come straight from the kitchen and this year I’m bringing the family to the table for a very merry Christmas Cupcake Station! With cupcakes, icing and some simple toppings, everyone gets to make it their way! 

I start with Christmas confetti cupcakes by adding sprinkles to vanilla cake batter—my kids love this festive cake! (If you don’t enjoy baking or need to focus on other dishes, just get some fresh “naked” (unfrosted) cupcakes from the bakery at your favorite grocer.) 

While the cupcakes are baking then cooling, I load an icing bag with simple vanilla buttercream and get the toppings ready! We like marshmallows, caramel drizzle, mini chocolate chips, crushed peppermint, paper toppers and more sprinkles of course! We also love to make chocolate bark and use it as a topping; this is a wonderfully easy food art activity to do with kids! Just spread candy melts and sprinkles onto wax paper and you’ll have beautiful hand crafted candy. 

Once the cupcakes are cooled and the topping station is set up I invite everyone to the table and they’re off! Little or big, every kid will love this decorate-your- own-dessert! 

Here’s to making sweet memories and hoping you have a very happy holiday! 


VANILLA BEAN CAKE 

2 cups all-purpose flour

1 1⁄2 teaspoons baking powder

1⁄2 teaspoon salt

1⁄2 teaspoon baking soda

1 cup vanilla sugar 

(granulated sugar infused with vanilla beans) 

4 tablespoons salted butter 

1⁄3 cup sour cream

1⁄3 cup canola oil

3 whole eggs

1 1⁄2 tablespoons vanilla extract (or 1 teaspoon vanilla bean paste) 

2⁄3 cup whole milk

2 tablespoons holiday 

sprinkles

Whisk together flour, baking powder, salt and baking soda. Add sugar and butter to flour mixture and whisk together. 

In a separate bowl whisk together sour cream, canola oil, eggs and vanilla until it reaches emulsion. Blend the emulsion into the flour mix, scraping side of the bowl. 

Add the milk and continue to mix for five minutes, scraping the sides of bowl to ensure even mixing. 

After batter is complete, fold in holiday sprinkles for Christmas confetti cake. Pour batter into cupcake pan (fill to each cup up about two-thirds full) and bake at 355 degrees for 8-10 minutes. Cupcakes will rise and look golden brown when ready. 


CREAM CHEESE BUTTERCREAM ICING 

1 (8 ounce) package of cream cheese 

1⁄2 cup salted butter 

2  teaspoons vanilla extract 

3  tablespoons whole milk 

32 ounces powdered sugar 

Mix room-temperature cream cheese and butter until smooth. 

Add vanilla flavoring and milk. Gradually add powdered sugar until fully blended. 

This icing will be wonderfully thick and creamy! 

Load the buttercream into a ziplock or icing bag and cut a broad tip. Then you are ready to start icing your cupcakes like a pro!