Poinsettia Cupcakes

• Prep1 h 35 min
• Cook20 min
• Total1 h 55 min
• Serves12

Ingredients

For the red velvet cupcakes

• 150 g sugar (3/4 cup)
• 1 large egg
• 120 g buttermilk, at room temperature (1/2 cup)
• 110 g vegetable oil (1/2 cup)
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1/2 tsp red gel food coloring, or 1 tbsp liquid red food coloring
• 155 g all-purpose flour (1 1/4 cups)
• 10 g unsweetened cocoa powder (2 tbsp)
• 1/2 tsp baking soda
• 1/4 tsp salt

For the buttercream

• 225 g unsalted butter, softened (1 cup, 2 sticks)
• 420 g powdered sugar (3 1/2 cups)
• 30 g heavy cream or whole milk (2 tbsp)
• 2 tsp vanilla extract
• 1 pinch salt
• Red and green gel food coloring

To decorate

• 1 tbsp edible gold sugar pearls

Instructions

1. Heat the oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners.
2. For the cupcakes, place the sugar, egg, buttermilk, oil, vinegar, vanilla and red coloring in the mixing bowl and mix 15 sec/speed 4.
3. Add the flour, cocoa, baking soda and salt and mix 15 sec/speed 4. Scrape down the sides with the spatula and mix 5 sec/speed 4.
4. Fill the liners 2/3 full and bake in the oven 18-20 min, until a toothpick in the center comes out clean. Cool 5 min in the pan, then completely on a rack, about 45 min.
5. Wash and dry the mixing bowl. For the buttercream, insert the butterfly whisk, add the butter and whip 1 min/speed 3.5. Add half the powdered sugar, put the measuring cup in place and whip 1 min/speed 3.5.
6. Add the rest of the powdered sugar, the cream, vanilla and salt and whip 1 min/speed 3.5. Scrape down the sides and whip 30 sec/speed 3.5 more, until pale and fluffy.
7. Move about one quarter of the buttercream to a bowl and color it green. Color the rest red. Put each color in a piping bag with a leaf tip.
8. Pipe 5 or 6 green leaves around the edge of each cupcake, pointing out. Pipe 6 red petals over them from the edge toward the center, then a second, shorter layer of 5 petals on top, each one between two of the first.
9. Place 5 to 7 gold sugar pearls in the center of each flower. Chill 15 min so the petals set.

Tips

• No leaf tip? Fill a piping bag, flatten the end and cut a V shape with scissors: it pipes pointed petals just the same.
• If the buttercream gets soft from the warmth of your hands, chill the piping bag 10 minutes. Firm buttercream gives the sharpest petals.
• Make ahead: bake the cupcakes the day before, keep them covered at room temperature and pipe the flowers the next day. Frosted cupcakes keep 3 days in an airtight container in the fridge.