It's a Winter Wonderland.❄️I love white florals, especially when they are Buttercream Roses with a Gingerbread Cupcakes. Make these beautifies for the holidays.
Ingredients
Cupcakes
- 1 c Unbleached All-Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tsp Ground Ginger
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Salt
- Pinch of Cloves
- 1/2 c Sugar
- 1/8 c Molasses
- 1 tsp Vanilla Extract
- 1/4 c Mother Butter
- 2 1/2 tbsp Melted Coconut Oil
- 2 Eggs, room temperature
- 1/2 Milk
Frosting
- 10 tbsp Unsalted Butter, softened
- 1 c Confectioner's Sugar
- 1 tsp Vanilla Extract
Directions
- Preheat oven to 350 degrees. Line muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, salt and cloves.
- In stand mixer (or bowl with hand mixer), whip together sugar, molasses, coconut oil and Mother Butter. Beat for 5 minutes (until fluffy). Add eggs, beating in one at a time.
- Add half of the milk and dry ingredients, alternating to mix in. Add remaining milk and dry ingredients. Mix well.
- Using medium cookie scoop, scoop batter into liners. Bake for 20 minutes.
- Cool in pan for 8 minutes before moving to a wire rack to cool completely.
- While cupcakes are cooling, beat butter for 3 minutes. Add sugar and vanilla extract and beat for another 3 minutes.
- Fill frosting into a piping bag fitted with a 1M tip. Gently squeeze frosting starting in center of cupcake and going around the top of the cupcake in a clockwise direction. Stop squeezing and gently pull tip away from cupcake.
- For leaves, add natural green coloring to buttercream and fill piping bag fitted with a #352 tip. Gently squeeze frosting, piping a tiny leaf. Stop squeezing and lift up. Pipe leaves in a circle to create a wreath.
- For berries, add natural red coloring to buttercream and fill piping bag fitted with a #2 tip. Gently squeeze to form tiny balls on top of leaves.
Happy Holidays!