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Cupcake Ornaments

Recipe Summary

Yield: Makes 3 dozen

Ingredients

For the cupcakes:

1 1/2 cups cake flour (not self-rising), sifted

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 cup sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1/2 cup nonfat buttermilk

For the butter glaze and decorating:

2 cups sifted confectioners’ sugar

8 tablespoons (1 stick) unsalted butter

8 teaspoons milk

Royal Icing for Cupcake Ornaments

Gallery

Cupcake Ornaments

Recipe Summary

Yield: Makes 3 dozen

Cupcake Ornaments

Cupcake Ornaments

Cupcake Ornaments

Recipe Summary

Yield: Makes 3 dozen

Recipe Summary

Yield: Makes 3 dozen

Yield: Makes 3 dozen

Makes 3 dozen

Ingredients

Ingredients

  • 1 1/2 cups cake flour (not self-rising), sifted

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature

  • 1 cup sugar

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • 1/2 teaspoon pure almond extract

  • 1/2 cup nonfat buttermilk

  • 2 cups sifted confectioners’ sugar

  • 8 tablespoons (1 stick) unsalted butter

  • 8 teaspoons milk

  • Royal Icing for Cupcake Ornaments

Directions

Heat the oven to 350 degrees. Line three 12-holed mini-muffin tins with baking cups, and set aside. In a medium bowl, sift together flour, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, then the vanilla and almond extracts.

With mixer on low speed, add one-third of the reserved flour mixture, and mix until combined. Add 1/4 cup buttermilk; combine. Add another third of flour mixture, then the remaining 1/4 cup buttermilk. Add the last third of flour, and mix until smooth.

Transfer batter to a pastry bag fitted with a coupler. Fill each baking cup three-quarters full. Using an offset spatula, carefully smooth the tops. Bake until a cake tester inserted into the middles comes out clean, about 18 minutes. Transfer muffin tins to a wire rack to cool. Remove cupcakes from tins.

  • Step 1
  • Place 1 cup confectioners’ sugar in a medium bowl. In a small saucepan, melt 4 tablespoons butter over medium heat. Remove pan from heat; immediately pour butter into bowl with sugar. Add 4 teaspoons milk; whisk until smooth. Working quickly, dip the top of each cupcake into glaze, and place cupcake right-side up on wire rack.
  • Step 2
  • Repeat step one; glaze remaining cupcakes.
  • Step 3
  • Allow glaze to set, about 20 minutes. Using a pastry bag fitted with a plain writing tip and filled with royal icing, decorate.

Place 1 cup confectioners’ sugar in a medium bowl. In a small saucepan, melt 4 tablespoons butter over medium heat. Remove pan from heat; immediately pour butter into bowl with sugar. Add 4 teaspoons milk; whisk until smooth. Working quickly, dip the top of each cupcake into glaze, and place cupcake right-side up on wire rack.

Repeat step one; glaze remaining cupcakes.

Allow glaze to set, about 20 minutes. Using a pastry bag fitted with a plain writing tip and filled with royal icing, decorate.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Cupcake Ornaments

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

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All Reviews for Cupcake Ornaments

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest