Holiday Pop Cupcakes
Ingredients
150g unsalted butter, softened
150g golden caster sugar
3 eggs
1 tsp vanilla bean paste
175g self-raising flour
100g gold or white fondant
edible gold lustre dust or spray (if using white fondant)
edible sugar balls, mini chocolate, beans, or multicoloured sprinkles (for baubles)
Cookie Pop Peppermint and/or Gingerbread Popcorn
For the buttercream
300g unsalted butter, softened
500g icing sugar, sifted
1 tsp vanilla bean paste
green food colouring (preferably oil-based)
STEP 1
Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
Beat the butter and sugar together in a large bowl or stand mixer until pale and creamy.
Add the eggs and vanilla along with 1 tbsp of the flour (to reduce the risk of the mixture
splitting) and beat again.
STEP 2
Sift the remaining flour into the batter and mix to combine until no streaks of flour are
visible, being careful not to overbeat. Divide the batter between the cases, ensuring they
are all at least half-full. Bake on the middle shelf of the oven for 12-15 mins until golden.
Cool in the tin for 5 mins before removing to a wire rack to cool completely.
STEP 3
Roll out the fondant and stamp out 12 stars or flowers using mini biscuit cutters. Leave to
dry on a sheet of baking parchment. If you’ve used white fondant, let the shapes dry for
5-10 mins, then spray or brush with gold lustre.
STEP 4
To make the buttercream, slowly mix the butter, sugar and vanilla together in a bowl
using an electric whisk or in a stand mixer. Once combined, beat for at least 5 mins until
pale and fluffy. Add the green food colouring, a little at a time, until you reach your
desired shade. Spoon the buttercream into a piping bag fitted with a star nozzle. Pipe
swirls of the buttercream over the cooled cupcakes, building the swirls up into a cone
shape. Top with a Cookie Pop holiday flavor of choice, and decorate to your liking.