Merry Christmas Cupcakes with Nulaid Free Range Eggs
As the year comes to a close, holidays are around the corner and it’s beginning to look a lot like Christmas. Pretty soon families from near and far will gather to ring in the festivities and celebrate the most wonderful time of the year. To spread the Christmas cheer, we created these delectable Christmas Cupcakes using Nulaid Free Range Eggs.
Nulaid Free Range Eggs
Everyone loves gifts, but the greatest gift of all is getting to spend time with the kiddies, and baking is one of the best ways to do that. Let the kids crack the eggs, whisk the batter, and in exchange they can lick the battered spoon.
We love that Nulaid Free Range Eggs are great for both savoury bakes and sweet treats; they’re truly the gift that keeps on giving. For the tastiest results, bake with room-temperature eggs, as opposed to cold eggs. It not only makes it easier to incorporate into your batter, but you also end up with a smooth and more even texture.
Tis’ the Season to Bake
To make this Christmas a little merrier, we’ve created Christmas tree decorated cupcakes – why have just one when you can have many? Chocoholics will adore these cocoa treats!
Once your cupcakes are fresh out of the oven, allow them to cool down before the fun part begins – piping the frosting – or our Christmas tree tops in this case. All Christmas trees need bright lights and stars to come to life, so we’ve decorated ours with edible sugar pearls and a twinkling star at the tippy top.
Christmas Cupcakes Recipe
Put these treats on display or give each guest one to take home for a merry Christmas.
1 C (250 ml) cake flour
1 C (250 ml) granulated brown sugar
½ C (125 ml) cocoa powder
1 tsp (5 ml) baking powder
½ tsp (2,5 ml) bicarbonate of soda
½ tsp (2,5 ml) salt
2 large Nulaid Free Range Eggs, room temperature
½ C (125 ml) buttermilk
½ C (125 ml) sunflower oil
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) instant coffee
½ C (125 ml) hot water
½ C (125 ml) butter, at room temperature
2 C (500 ml) icing sugar, sifted
1 ½ tsp (7,5 ml) vanilla extract
1 Tbsp (15 ml) milk
green food colouring as needed
Gold dust (optional)
Icing sugar (optional)
Preheat the oven to 180°C and line a cupcake pan with cupcake liners.
Sift the dry ingredients together in a bowl and whisk lightly to combine.
Add the eggs, buttermilk, oil, and vanilla to another bowl and whisk together. Add the wet ingredients to the dry ingredients in three batches, mixing in-between to combine.
Add the instant coffee to the hot water and then add this to the the batter; mix to incorporate, ensuring that you scrape down the sides of the bowl. Fill cupcake liners half full and bake for 18-21 minutes. A skewer or cake tester should come out clean.
Add the room temperature butter to the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth. Gradually add in sifted icing sugar in small batches until fully incorporated. Add the vanilla extract and milk and mix for about 3 minutes. Add drops or a measure of food colouring to the icing and mix until incorporated, ensuring that you scrape down the sides and bottom of the bowl. Add until the desired colour is reached.
Add the icing to a piping bag fitted with a 1M nozzle. Pipe up into a Christmas tree shape, then dust in a little icing sugar and edible gold powder (if you want your trees to have a snowy look) alternatively, simply decorate as is.
Want more egg-cellent bakes? Try these Nulaid recipes.
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