Holly Red Velvet Cupcake with Peppermint Frosting Recipe

These Holly Red Velvet Cupcakes are so festive, and the perfect dessert to take to a Christmas party! The recipe is easy, so you won’t spend hours in the kitchen. You’re welcome! If you don’t have the Wilton Dessert Decorator Plus, do yourself a favor and get it! It’s only $10 and will change your decorating from a novice to a pro! The Wilton Dessert Decorator Pro is a little more, but SO worth it. Once you make cupcakes or a cake with this, you will wonder what took you so long! I used it today for sweet potatoes, too, and they were so pretty!

Holly Red Velvet Cupcakes with Peppermint Frosting

Cupcake Ingredients:

2½ C flour
1 TBSP cocoa powder
1½ tsp. baking soda
½ tsp. salt
½ C butter, room temp, plus 4 TBSP
¼ C softened shortening
1 C sugar
1 egg, room temp
1 tsp. vanilla
1 TBSP Red Velvet extract
1 C buttermilk
1 TBSP Red gel food color

Frosting Ingredients:

1 C soft unsalted butter
4 + C powdered sugar
4 TBSP heavy whipping cream
1 tsp peppermint extract
1 bag green gum candy (round shape)
1 bag of red M&M’s

Cupcake Directions:

-Preheat oven to 350 degrees.
-Line cupcake tins with paper liners.
-Sift flour, cocoa, baking soda, and salt.
-Mix with a wire whisk.
-In a separate bowl using an electric mixer, beat the butter, shortening and sugar until it is light and creamy.
-Add the egg, vanilla, red velvet extract, and red gel food coloring.
-Mix well.
-Add flour and buttermilk, 1/2 of each at a time, mix until completely combined.
-Spoon the batter into the lined cupcake tins until 2/3’s filled.
-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
-Cool for 10 minutes.
-Remove from cupcake tins to a wire rack until totally cooled.

Frosting Directions:

-Cream the butter and powdered sugar until it looks light and creamy.
-Add the peppermint extract. Stir to mix well.
-If it doesn’t cream add several drops of the heavy whipping cream until it creams.
-Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then..
– Add more powdered sugar 1/2 C at a time. Mix well.
-If ready scoop the frosting into a pastry bag with a large tip or your Decorator Plus with Star tip.
-Twist the open end of the pastry bag to push the frosting to the tip.
-Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
– Cut the green gum candy rounds into half.
-Place the green gum candy halves on top of the cupcake to look like the green leaves of the holly.
-Add the 3 red M&M’s on their sides in a triangle shape for the berries.
-You can refer to the picture of the cupcake for more direction of the placement of the holly and berries.