Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Cupcake Ornaments Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Yield: 3 dozen Arrange these around an evergreen branch or platter, and set it out for a special meal or holiday party for an extra dash of festive cheer. Ingredients For the cupcakes: 1 ½ cups cake flour (not self-rising), sifted ½ teaspoon baking powder ¼ teaspoon salt ¾ cup (1 ½ sticks) unsalted butter, room temperature 1 cup sugar 2 large eggs 1 teaspoon pure vanilla extract ½ teaspoon pure almond extract ½ cup nonfat buttermilk For the butter glaze and decorating: 2 cups sifted confectioners' sugar 8 tablespoons (1 stick) unsalted butter 8 teaspoons milk Royal Icing for Cupcake Ornaments Directions To make the cupcakes: Heat the oven to 350 degrees. Line three 12-holed mini-muffin tins with baking cups, and set aside. In a medium bowl, sift together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, then the vanilla and almond extracts. With mixer on low speed, add one-third of the reserved flour mixture, and mix until combined. Add 1/4 cup buttermilk; combine. Add another third of flour mixture, then the remaining 1/4 cup buttermilk. Add the last third of flour, and mix until smooth. Transfer batter to a pastry bag fitted with a coupler. Fill each baking cup three-quarters full. Using an offset spatula, carefully smooth the tops. Bake until a cake tester inserted into the middles comes out clean, about 18 minutes. Transfer muffin tins to a wire rack to cool. Remove cupcakes from tins. To glaze and decorate the cupcakes: Place 1 cup confectioners' sugar in a medium bowl. In a small saucepan, melt 4 tablespoons butter over medium heat. Remove pan from heat; immediately pour butter into bowl with sugar. Add 4 teaspoons milk; whisk until smooth. Working quickly, dip the top of each cupcake into glaze, and place cupcake right-side up on wire rack. Repeat step one; glaze remaining cupcakes. Allow glaze to set, about 20 minutes. Using a pastry bag fitted with a plain writing tip and filled with royal icing, decorate. Rate it Print