Christmas cupcakes

I saw something similar on my friend Monika page and thought of trying it up.  I managed 14 medium size cupcakes. My daughter requested chocolate chip cupcakes so I have obliged as usual.

3 medium eggs

200 g of butter

200 g of self-rising flour

150 g of caster sugar

50 g of chocolate chips

1 tea spoon of baking soda

3 table spoons of water

Chocolate spread 14 table spoons

Fill cupcakes with one table spoon of chocolate spread each then fill ¾ of paper cup with mix. Bake for 15 minutes on gas mark 4. Check the cakes are fully cooked by poking cocktail stick. Allow cooling. Cakes should be relatively flat – cut them flat if they rise too much.

 

I separated some cakes on the side and made ghost cupcakes and other cakes were decorated in Christmas spirit.

Ghost ones:

Melt chocolate and cover top of baked cupcakes up to the edge. Then make little ghosts from icing – firstly cut rectangles, then cut the head shape and eyes and mouths. Make them look  differently  - it is fun.

Christmas ones:

Roll out white icing. Cut out flower shape of it and cover whole top of baked cupcake. Color some icing and make little parcels. Put them on the top of white icing. Lastly – prepare buttercream using butter 75 g and 175 g of icing sugar. Use spoonful of milk for fluffier butter cream  Add table spoon of vanilla essence for flavor. (If making cakes for adults add rum of whiskey). Finish buttercream by coloring it.

Pipe up little Christmas tree and use sweets to decorate it.

Use glitters or shimmering spray to finish both cakes.