Festive North Pole Cupcakes
This festive cupcake is adorable and perfect for holiday gatherings. I created the North Pole sign using a paper drinking straw and the end of a Q-tip placed in the end. Print the text or hand-write it, and a bit of tape will complete the look.
For the icing, a #846 piping tip is suggested to give height and sophistication to the cupcakes. Add a touch of winter flair by adding India Tree edible snowflakes around the frosting. Please note that the snowflakes do contain soy, so be mindful of any food allergies!
Ingredients
- 1 1/2 cups organic all-purpose flour
- 1 cup organic sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup grass fed butter softened
- 1 cup organic milk
- 2 organic eggs
- 1 tsp organic pure vanilla extract
Instructions
- Preheat oven to 375°F .
- Mix together the dry ingredients (flour, sugar, baking powder, and salt)
- Add in wet ingredients (butter, milk, eggs, and vanilla) and mix on med-high until smooth.
- Scoop the batter into a tin with paper cupcake linings. Fill about 3/4 full.
- Bake for 18 minutes, or until a toothpick poked into the center comes out clean.
- Remove and let cool completely before icing.
Notes
Icing Ingredients:
16 oz bag of organic fair trade icing sugar (or 4 cups)
1/2 cup grass fed butter, salted
Organic whole milk (never skim as it needs that creamy texture.)
A dash or two of flavouring (Vanilla or hazelnut would compliment this cupcake!) Icing Directions:
Start with 1/2 a cup of soft butter, use a paddle and cream the butter to get it smooth.
To prevent lumps, put sugar through a metal sieve before adding. Add a half cup at a time until you have added 2-3 cups, add a dash of milk and 1-2 teaspoons of flavouring depending on taste.
If it tastes too “buttery,” add another half cup of icing sugar and taste again. I prefer this method to a recipe, as your taste buds will tell you when the taste is just how you like it.
16 oz bag of organic fair trade icing sugar (or 4 cups)
1/2 cup grass fed butter, salted
Organic whole milk (never skim as it needs that creamy texture.)
A dash or two of flavouring (Vanilla or hazelnut would compliment this cupcake!) Icing Directions:
Start with 1/2 a cup of soft butter, use a paddle and cream the butter to get it smooth.
To prevent lumps, put sugar through a metal sieve before adding. Add a half cup at a time until you have added 2-3 cups, add a dash of milk and 1-2 teaspoons of flavouring depending on taste.
If it tastes too “buttery,” add another half cup of icing sugar and taste again. I prefer this method to a recipe, as your taste buds will tell you when the taste is just how you like it.
