Holiday Cupcake Decorating with Stephanie LIVE

Get ready for a sprinkle of holiday magic as Stephanie takes you on a live cupcake decorating adventure on The Baking Journal!

Get ready for a sprinkle of holiday magic as Stephanie takes you on a live cupcake decorating adventure on The Baking Journal! 🎅🍰 Whether you’re a seasoned pro or just discovering your love for baking, this is your ticket to creating deliciously adorable treats that will light up your celebrations.

Stephanie will share her insider tips, creative techniques, and a dash of her signature charm as she transforms ordinary cupcakes into festive decorations!✨

Ingredients

  • Yummy Yellow Cake
    • 4 large eggs
    • 2/3 cup whole milk or buttermilk
    • 1 tsp pure vanilla extract
    • 2 1/4 cups all-purpose flour
    • 1 1/2 cups granulated sugar
    • 2 tsp baking powder
    • 3/4 tsp salt
    • 1 cup unsalted butter (softened, cut into cubes)
    • 2 Tbs vegetable oil
    • 1/3 cup vanilla pudding mix, instant
  • Chocolate Layer Cake
    • 1 3/4 cup all-purpose flour
    • 1 3/4 cup sugar
    • 3/4 cup cocoa
    • 2 tsp baking soda
    • 1 tsp baking powder
    • 1 tsp salt
    • 1/2 cup vegetable oil
    • 2 large eggs
    • 1 cup buttermilk
    • 1 1/2 tsp pure vanilla extract
    • 1 cup hot water
  • Best Buttercream Icing
    • 1 cup unsalted butter, softened
    • 4 cups powdered sugar
    • 2 tsp pure vanilla extract
    • 1/2 tsp almond extract
    • 1/4 tsp salt
    • 2-4 Tbs half & half or whole milk
  • Chocolate Buttercream Icing
    • 1 cup unsalted butter, softened
    • 4 1/2 cups powdered sugar
    • 1/2 cup unsweetened cocoa powder
    • 1/2 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1/3 cup whole milk or half & half

Directions

  • Yummy Yellow Cake
    1. Preheat oven to 350 degrees. Prepare cake pans (spray with baking spray & line bottom of pan with parchment) or line 20 cupcake wells (36 mini cupcakes).
    2. In a small bowl, whisk together eggs, milk, and vanilla.
    3. In a standing mixer, stir together flour, sugar, baking powder, and salt.
    4. Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
    5. Add the 1/2 of the egg-milk mixture and oil and beat the batter is light and fluffy. Add remaining egg-milk mixture and vanilla pudding and mix just until combined.
    6. Take a spatula and scrape the sides of the bowl.
    7. Spread into greased 8 or 9-inch cake pans and smooth tops with a spatula.
    8. Bake for 16-22 minutes, depending on the depth of pans. If the cake layers are thin, they will cook for less time than the thicker layers.
    9. Let cakes cool. Ice with your favorite icing and enjoy!
  • Chocolate Layer Cake
    1. Preheat oven to 350 F.
    2. In a large bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt.
    3. In mixing bowl, beat oil, eggs, buttermilk, and vanilla for 1 minute. Add dry ingredients to wet ingredients and stir until combined.
    4. Pour in hot water and mix. The batter will be liquidy but that’s exactly what you want to create a moist cake.
    5. Spray cake pans with non-stick cooking spray and pour batter evenly into each pan.
    6. Bake at 22-27 minutes. Place toothpick or cake tester in the center of the cake to check if it comes out clean.
    7. Let cool before frosting.
  • Best Buttercream Icing
    1. Place butter in the bowl of the stand mixer and beat on low speed using a paddle attachment until creamy and smooth.
    2. Add one cup of powdered sugar, vanilla & almond extracts, and salt. Mix on low speed until well combined.
    3. Add the half & half or milk, one tablespoon at a time. Starting on low speed and gradually increasing the speed to medium high, beat the icing for several seconds. Scrape down the sides of the bowl in between each addition.
    4. Add the cream/milk until you get the consistency you want. The icing needs to be stiff enough to hold its shape but not so stiff that it can’t be squeezed through a piping tip!
  • Chocolate Buttercream Icing
    1. In a medium bowl, sift together powdered sugar, cocoa powder, and sea salt. Set aside. Spread or pipe onto cake and enjoy!
    2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter until light and fluffy.
    3. Add half of the powdered sugar mixer and slowly beat into the butter until it’s incorporated, then turn the speed to high and beat until the mixture is light and fluffy (about 30 seconds).
    4. Add milk, vanilla, and the rest of the powdered sugar mixture. Beat, starting on low speed. Once all the ingredients are incorporated, turn the speed slowly to high and beat until the mixture is smooth.
    5. Pause, scrape down the sides and bottom of the bowl, and beat again until the frosting is smooth.
    6. Spread or pipe onto cake and enjoy!
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