Christmas Stencil Cookie

These were the egg free sugar cookie with the egg free royal icing. I experimented with stencils this year. Stencil worked best on iced cookie. So the cookies were coated with royal icing with flood consistency. The icing for stencil should be with piping consistency.

Merry Christmas!

Yellow Cupcake

This is a classic rich, tender, buttery yellow cupcake recipe.

Ingredients

All-purpose flour - 1 and 1/4 cups
Baking powder - 1 and 1/4 tsp
Salt - 1/4 tsp
Sugar - 3/4 cup
Unsalted butter - 6 TBSP at room temperature
Large eggs - 2 at room temperature
Vanilla extract - 1 tsp
Whole milk - 1/3 cup
Cupcake topping: Buttercream or others

Yield: 12 Cupcakes

Steps

1. Position a rack in the middle of the oven and preheat to 350°F. Line a standard 12-cup muffin pan with paper liners.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, using an electric mixer on medium-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes. Add the eggs and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined. Beat on medium-high speed until no traces of flour remain, about 30 seconds; do not overbeat.

4. Divide the batter evenly among the prepared muffin cups. filling each about three-fourths full. Bake until lightly golden and a toothpick inserted into the center of a cupcake comes out clean, 18-20 minutes.

4. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.

5. Frost the cupcakes with the buttercream or other toppings and serve.