Christmas Cupcakes

I cannot miss my own event, that would be really disastrous.

I am sure both kids/adults will love to get a bunch of these cute cupcakes as a present. Especially if you are sending presents to your kids friends in school.

When my hubby came home and saw these cupcakes in the kitchen, he remarked last time he saw so much colours in a cake was when he was little and i remarked back gr gr gr i am sure you didn't even see such a beautiful creaion when you were little.

I coudn't resist myself, I have been waiting to try the sprinkles from the time when my sister send me, so now was the chance .
Donet forget to join me for the event, you will fing the details here

If you want to know what all delicious package has arrived in my box check out here till now it has been delicious goodies I have been getting.

I got this recipe from the time i saw this in Rosie's place Rosie bake a piece of cake last christmas I have been wanting to try it. As they looks so cute and delicious. So this is another wonderful recipe i tried from her place which is a huge hit. You can check out her cutie ones here .

Ingridients:

175g (6 oz) Self-raising flour
175g (6 oz) softened butter
175g (6 oz) caster sugar1 tsp vanilla extract ( used half the amount)
3 eggs, beaten
2 tbsp milk

For the icing.

110g (4 oz) icing sugar, sieved
1 egg white
Few drops of lemon juice
Approximately 50g (2 oz) white fondant Icing, for the candy canes ( I used marzipan to make the candycane)
Edible red and yellow food colouring
Sugar Christmas sprinkles

Method:

Preheat oven 200°C/fan oven 180°C/400°F/Gas mark 6. Line a cupcake tin with 12 foil cupcake cases.
In a bowl cream the butter and sugar together until light and fluffy. Add the beaten egg, milk and vanilla extract a little at a time to the mixture until all combined. Fold in the flour making sure all the mixture is smooth and well combined together.
Place approx a dessertspoon of the mixture into each cupcake case (I like mine to be no more than three quarters full of mixture).
Place into the preheated oven on a middle shelf for 15 – 20 minutes or until firm to the touch and golden in colour. You can also check by using a skewer inserted into the middle of a cake, when it comes out clean the cakes will be cooked. Place the cupcakes onto a wire rack to cool.

For The Candy Canes. Divide the fondant icing into two and with the red colour paste add a little onto a cocktail stick and then onto the half of fondant icing. Work the fondant until the colour is an even red colour and roll into a sausage shape. Take the white fondant icing and roll this into a sausage shape too. Lay each sausage of red and white fondant side by side and pinch together at each end. Twist the strands gently so they resemble candy canes then cut into lengths and curve one end.
For the icing: In a bowl place the sieved icing sugar and add few drops of lemon juice and egg white. Beat until the icing becomes smooth and a good spreadable consistency. Take a teaspoon of icing and ice each cake. Decorate according to your mood.

Also sending this to you can find more info here about the event

Sending this also to JZ @ Tasty Treast for her event