Exquisite Christmas Ornamental Cupcakes – A Delight for the Senses

Exquisite Christmas Ornamental Cupcakes: A Delight for the Senses

Exquisite Christmas Ornamental Cupcakes: A Delight for the Senses

Crafting these culinary delights demands time and patience, yet the end result is a guaranteed showstopper for your Christmas table or as thoughtful gifts.


For the Cupcakes:

  • 200g softened butter
  • 1 3/4 cups caster sugar (370g)
  • 2 tsp vanilla bean paste
  • 4 eggs
  • 2 3/4 cups self-raising flour (405g)
  • 1 cup milk (250ml)

For the Butter Frosting:

  • 200g softened butter
  • 6 cups icing sugar (900g)
  • 1/2 cup milk (125ml)

For the Chocolate Domes:

  • 1-2 bags white or colored Chocolate Candy Melts
  • Small amount of white fondant icing
  • Edible gold dust
  • Gel food coloring
  • CMK Powder (to set) – available at Cake suppliers
  • 1/2 Sphere dessert mold
  • Small paintbrush
  • Cake decorating snowflake and star cutters (assorted sizes)


Making the Cakes:

  1. Preheat the oven to 180°C. Line 24 1/3 cup (80ml) muffin pans with patty cases.
  2. Cream butter, sugar, and vanilla bean paste with an electric mixer. Add eggs one at a time, beating until just combined. Alternate adding flour and milk in batches, stirring until just combined.
  3. Spoon the mixture evenly into the patty cases. Bake for 15-20 minutes or until cooked through. Cool on a wire rack.

For the Frosting:

  1. Use an electric mixer to beat butter until very pale. Gradually add icing sugar while beating. Add milk and beat until well combined.
  2. Ice the cupcakes and decorate as desired.

Creating the Chocolate Domes:

  1. Melt Candy Melts in the microwave at 30-second intervals until soft and creamy.
  2. Divide melted chocolate into bowls for different colored domes. Add gel color gradually, mixing well with a clean toothpick each time.
  3. Spoon chocolate into each 1/2 sphere, coating the inside generously. Refrigerate or freeze to harden.
  4. Work fondant with CMK powder until soft. Roll out and cut stars and snowflakes.
  5. Peel back the mold to release the chocolate domes. Attach fondant snowflakes or stars with water.
  6. For the top part of the ornamental dome, roll fondant into a thin sausage, cut into small pieces, press edges with a toothpick to create ridges, and create a small hook. Attach to the dome with water. Refrigerate to set and brush with gold dust.
  7. Place a chocolate dome on top of each cupcake and serve.

These cupcakes not only captivate the eyes but also indulge the taste buds, making them a perfect addition to your festive celebrations. Enjoy the enchanting combination of flavors and textures!

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