If you are like me, your December is always completely crazy! We never have a free weekend between all of the holiday parties, family events and gatherings with friends. While it can be chaotic and stressful, I wouldn’t trade it for anything in the world! It’s the one time of year you get to see everyone you love and eat like a kid again! I’m always on the hunt for a delicious and pretty Christmas dessert. This is a perfect choice for any Christmas occasion!

White Cupcakes 

From learn-cake-decorating.com

 Makes 12 cupcakes

Ingredients:

• 1 cup sifted all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup butter
• 2/3 cups sugar
• 1/2 cup whole milk
• 1/3 teaspoon vanilla flavoring
• 2 egg whites

Instructions:

1. Preheat oven to 350 degrees. Place cupcake liners in cupcake pan.
2. In a medium bowl, stir together 1c sifted flour, 1 1/2t baking powder, and 1/4t salt. Set aside.  Cream 1/4c butter and gradually add 1/3c sugar until fluffy.
3. Alternating flour mixture and 1/2c milk, add small amounts at a time.
4. Mix until smooth between additions.
5. Mix in 1/3t vanilla flavoring.
6. In a separate bowl, beat 2 egg whites until foamy.
7. Add 1/3c sugar gradually, beating until soft peaks form.
8. Add meringue mixture into batter, and mix well.
9. Pour batter into cupcake pan.
10. Bake at 350 degrees for 20-25 minutes. Just until a cake tester comes out clean, you do not want the cupcakes to brown too much (a little golden color on the edges is perfect).
11. Allow time for cupcakes to cool before either preparing or freezing for later.

 

Cranberry Filling

From The Recipe Rebel

Makes enough for 12 cupcakes

Ingredients:

• 1/4 cup sugar
• 1/4 cup water
• 1 cups cranberries (I used frozen, but fresh would also work)
• 1/4 tsp vanilla
• 1 tsp corn starch
• 1 tsp water

 

Instructions:

1. In a medium pot, combine 1/4c sugar, 1/4c water, 1c cranberries and 1/4t vanilla. Bring to a simmer and cook 3-5 minutes, until cranberries start to soften and burst.
2. Combine 1t corn starch and 1t water in a small bowl and slowly add to the cranberries, stirring constantly.
3. Remove from heat and set aside to cool.
4. Once cooled, cut hole into the center of the cupcake. There are several different ways to do this, I chose a simple knife to get a bit larger cut. Spoon filling into the center of the cupcakes. I let it overflow a bit for extra cranberry taste.

White Chocolate Frosting

From The Recipe Rebel

 Makes enough for 12 cupcakes

 Ingredients:

• 1/4 cup + 1 Tablespoon chopped white chocolate or chips
• 1 ½ ounces cream (or milk)
• 1/2 cup butter, softened
• 3/4 cups powdered sugar
• 1/2 tsp vanilla

Instructions:

1. Combine 1/4c + 1T white chocolate and 1 1/2oz milk in a medium bowl or measuring cup and microwave on high for 1 minute. Stir until smooth, putting back in the microwave for 15-30 seconds if necessary. Set aside to cool briefly.
2. In the bowl of a stand mixer, beat 1/2c butter until smooth and fluffy.
3. Add chocolate, 3/4c powdered sugar and 1/2t vanilla and beat on low for 1-2 minutes until the sugar is incorporated. It will still look too melted at this point, don’t worry it will fluff up! Beat on high for 3-4 minutes until light and fluffy. Set aside.
4. Put into piping bag and frost cupcakes.
5. I topped it off with cranberries rolled in sugar!

 

Voila – the perfect Christmas dessert! I hope you enjoy the cupcakes and time with family!

Don’t forget to follow me on Pinterest, Instagram and Twitter – @sugarbbaking.

Happy Baking!

-SugarB

Happy Baking!

-SugarB