Christmas cupcakes with chocolate brandy buttercream

Treat yourself and loved ones to these delightfully fluffy Christmas cupcakes with chocolate brandy buttercream.

INGREDIENTS

• 125g butter, softened
• 3/4 cup (115g) caster sugar
• 2 teaspoons vanilla bean paste
• 2 eggs, at room temperature
• 1 1/2 cups (225g) self-raising flour
• 1/2 teaspoon ground cinnamon
• 1/3 cup (80ml) milk
• Dried coconut flakes, to decorate

CHOCOLATE BRANDY BUTTERCREAM

• 125g butter, softened
• 1 1/2 cups (230g) icing sugar mixture
• 2 tablespoons cocoa powder, sifted
• 1 tablespoon brandy

DIRECTIONS
Step 1
Preheat oven to 180°C. Line a 12-hole, 1/3 cup capacity muffin pan with paper cases.
Step 2
Using an electric mixer, beat butter, sugar and vanilla together until light and fluffy. Add eggs, 1 at a time, beating until combined after each addition. Stir in flour, cinnamon and milk until smooth. Spoon the mixture into paper cases. Bake for 20-25 minutes or until a skewer inserted into 1 cake comes out clean. Stand in pan for 5 minutes then transfer to a wire rack to cool.
Step 3
Make buttercream: Using an electric mixer, beat butter until light and fluffy. Gradually beat in icing sugar and cocoa until combined. Add brandy. Beat until combined. Spread (or pipe) buttercream onto cakes. Decorate with coconut. Serve.